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Cheese from Italy, Friuli Venezia Giulia
Ricotta is a boundary entry, set by heat and acid, not by microbes. Whey from local goat cheese, in some areas with 5–8 % whole milk added, is heated to 85 °C, and citric acid may help the proteins flake. The ricotta drains in baskets and is eaten within 2–3 days, or pressed in cloth bags and smoked for about 48 hours over local woods.
| Whey from local goat cheese | [pat-sheet][onaf-sheet] |
| Whole goat milk5–8 % (in some areas) | [pat-sheet] |
| Citric acid (optional) | [pat-sheet][onaf-sheet] |
| Local herbs (flavoured type) | [onaf-sheet] |
| Beech and hazel wood, or juniper and fir branches (smoked type) | [pat-sheet][onaf-sheet] |
| Starter | none; heat, with citric acid if needed, makes the curd |
Total time across the recorded steps: 2 days
What changes: Starting material: goat whey from cheesemaking, sometimes with a little whole milk
Whey from the goat cheese is filtered and stays in the same vat; in some areas 5–8 % whole milk is added.
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. Whey from local goat cheese, in some areas with 5–8 % whole milk added, is heated to 85 °C, and citric acid may help the proteins flake. The ricotta drains in baskets and is eaten within 2–3 days, or pressed in cloth bags and smoked for about 48 hours over local woods. Made in 6 steps over 2 days. The longest step, press and smoke (smoked type), takes 2 days (ERSA (Agenzia regionale per lo sviluppo rural…).
| Main step | 2 daysReported[pat-sheet][onaf-sheet] | Press and smoke (smoked type) |
|---|---|---|
| Temperature | 85 °CReported[pat-sheet][onaf-sheet] | Heat to 85 °C |
A goat-whey ricotta from a region where goat milk was long worked in the summer dairies with cow milk. It is sold three ways from one whey, plain, with local herbs, or smoked about two days over beech, hazel or juniper.
The ONAF sheet says fresh ricotta is kept in a cold room and eaten within 2–3 days.
Every number is labelled with how it is known. How this atlas is made
The ERSA sheet cites a 1914 article by Giambattista Gaspardis in the Bullettino della Associazione Agraria Friulana, which says all goat milk not drunk went into ricotta and cheese, and a 1967 text that names fresh and smoked goat ricotta made in the summer dairies.
