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Fermented milk from Italy, Lombardia
Fiurì is the "flower" of ricotta from the Bergamo and Brescia valleys. Whey from cheesemaking is heated to 85–90 °C with citric acid, and the first creamy flakes that float up before the ricotta forms are skimmed off and whisked smooth. It is a boundary entry, set by heat and acid rather than by fermentation.
| Cow whey | Left from making the valley cheeses[pat-sheet] |
| Citric acid | Added to the hot whey; on the alpine pasture (malga) it can be made with no acidifier at all[pat-sheet] |
| Latì (buttermilk from the churn) | Optional; makes it sweeter[onaf-sheet] |
| Starter | none; set by heat and citric acid, not fermented |
What changes: Hot whey with citric acid throws up the first soft flakes at 85–90 °C
Output: whey with the first floating flakes.
Microbes at work in this step
heat, not microbes, does the work
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fiurì is the "flower" of ricotta from the Bergamo and Brescia valleys. Whey from cheesemaking is heated to 85–90 °C with citric acid, and the first creamy flakes that float up before the ricotta forms are skimmed off and whisked smooth. It is a boundary entry, set by heat and acid rather than by fermentation.
| Temperature | 85–90 °CReported[pat-sheet] | Heat the whey with citric acid |
|---|
Fiurì is skimmed from the whey before the ricotta forms, so it is softer and creamier than ricotta and is sold as a spoonable cream. It is kin to the Friulian flors and the Poschiavo flurit.
It spoils fast, so it is chilled at once and eaten very fresh.
Every number is labelled with how it is known. How this atlas is made
Originally made for the makers' own use, usually in summer on the alpine pastures, because it spoils fast. Some valley dairies, such as the Caseificio Sociale Valsabbino, now make it all year.
