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Cheese from Italy, Friuli Venezia Giulia
Ricotta is a boundary entry, set by heat and acid, not by microbes. On the summer pastures the whey left from malga cheese is heated in the copper vat to 80–90 °C, and magnesium sulphate, citric acid or a herbal "sitz" makes the whey proteins rise. The ricotta drains in cloth bags, is lightly pressed, dry-salted for one or two days and smoked over a wood fire for one or two days.
| Whey from malga cheese | May be topped up with milk, buttermilk or risen cream[pat-sheet][onaf-sheet] |
| Magnesium sulphate ("sal di canal") or citric acid | Or "sitz", whey with magnesium sulphate and bitter forest herbs kept for years in a small wooden keg[pat-sheet][onaf-sheet] |
| Dry salt | [pat-sheet][onaf-sheet] |
| Wood for the smoke | [pat-sheet] |
| Starter | none; heat and a coagulating aid make the curd |
Total time across the recorded steps: 2 days – 4 days
What changes: Starting material: warm whey left in the copper vat after malga cheesemaking
The whey from the malga cheese stays in the same copper vat and may be topped up with milk, buttermilk or cream.
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
Ricotta is a boundary entry, set by heat and acid, not by microbes. On the summer pastures the whey left from malga cheese is heated in the copper vat to 80–90 °C, and magnesium sulphate, citric acid or a herbal "sitz" makes the whey proteins rise. The ricotta drains in cloth bags, is lightly pressed, dry-salted for one or two days and smoked over a wood fire for one or two days. Made in 7 steps over 2 days – 4 days. The longest step, dry-salt, takes 24 h – 2 days (ERSA (Agenzia regionale per lo sviluppo rural…).
| Main step | 24 h – 2 daysReported[pat-sheet][onaf-sheet] | Dry-salt |
|---|---|---|
| Temperature | 80–90 °CReported[pat-sheet][onaf-sheet] | Heat the whey |
It is made on the summer pastures in the same copper vat as the malga cheese, and set with magnesium sulphate or the herbal sitz, a practice the ERSA sheet calls old and documented. Pressed harder and smoked longer, it becomes a drier grating cheese.
The ERSA sheet asks that the heating temperature, matched to the acidity, sanitise the ricotta, and that drying in the smokehouse lower moisture enough to stop unwanted microbes.
Every number is labelled with how it is known. How this atlas is made
The ERSA sheet says smoked ricotta has always been made alongside malga cheese. It cites Giuseppe Faleschini's survey "L'Alpeggio in Carnia" (Regione Friuli-Venezia Giulia, October 1970), which describes a method with no real difference from today's. Rules on the use of high pastures go back to the Patriarchs of Aquileia (11th–15th centuries).
