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Fermented milk from Italy, Lombardy
Whey left from Bitto cheesemaking is heated, a little whole cow or goat milk is added, and lactic acid sets the proteins into flakes that are drained, dry-salted and aged at least 30 days. It is a boundary entry, set by acid and heat, not by microbes.
| Whey from whole cow milk cheesemaking | [lomb-text][onaf-sheet] |
| Whole cow and/or goat milk5–6 % | [lomb-text] |
| Lactic acid (today, mostly in soured whey) | Formerly agra, a sour whey kept going from batch to batch and added at 1–2 %[lomb-text][onaf-sheet] |
| Salt | Rubbed on dry[lomb-text] |
| Starter | none; set by heat and lactic acid (today mostly in soured whey) |
Total time across the recorded steps: 33 days – 34 days
What changes: Whey from Bitto making is heated and a little whole milk goes in
Output: whey with added milk.
Microbes at work in this step
Not documented for this step.
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
Whey left from Bitto cheesemaking is heated, a little whole cow or goat milk is added, and lactic acid sets the proteins into flakes that are drained, dry-salted and aged at least 30 days. It is a boundary entry, set by acid and heat, not by microbes. Made in 4 steps over 33 days – 34 days. The longest step, age on wooden boards, takes at least 30 days (Mascherpa d'Alpe).
| Main step | at least 30 daysReported[lomb-text][onaf-sheet] | Age on wooden boards |
|---|---|---|
| Temperature | 65–70 °CReported[lomb-text] | Heat the whey and add milk |
A salted, aged alpine ricotta made in the second half of the pasture season, when milk is richer; early-season mascherpa is sold fresh and unsalted. It is set by acid and heat, not by microbes.
The whey is heated to 85–90 °C, the forms are dry-salted on both faces and aged at least 30 days in an airy room on wooden boards. The room must not dry the forms too much or let mould form too fast, and the brown mould that appears after a few weeks is cleaned off whenever the forms are turned. Rock alum, once used to sour the agra, was banned because it is toxic.
Every number is labelled with how it is known. How this atlas is made
The word maschèrpa, also the root of mascarpone, seems to be of Longobard origin; in local tradition it names ricotta. Herders once soured the whey with agra, a sour whey made from the whey of an earlier successful batch and kept in a wooden cask (agreér) of 30–40 litres by the hearth, topped up daily at 1–2 % of the fresh whey. Rock alum, gentian root, juniper, dried plums, unripe fruit, vinegar and sorrel leaves helped it sour. After rock alum was banned for its toxicity, citric acid was used, and today lactic acid, mostly in soured whey. The Slow Food Foundation notes that the aged-maschèrpa rooms (maschèrpere) are now rare, found only in the highest pastures, above 2000–2100 m.
