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Cheese from Italy, Sardegna
Colostrum ricotta is a boundary entry, set by heat, not by microbes. Sheep colostrum, available only for 4–5 days after lambing, is first made into a cheese set with rennet at 35 °C; fresh colostrum is added to the whey left over and the mix is boiled until ricotta flakes rise. The flakes drain in baskets and the ricotta is eaten fresh, sometimes salted or smoked.
| Whey from making colostrum cheese | [laore-sheet][onaf-sheet] |
| Fresh sheep colostrum | From the first days after lambing[laore-sheet][onaf-sheet] |
| Salt (optional, before sale) | [onaf-sheet] |
| Starter | Heat sets the ricotta curd; ONAF classes the coagulation as acid-thermal. |
Total time across the recorded steps: 4 days – 5 days
What changes: Starting material: sheep colostrum, gathered in the first days after lambing
The shepherds hurry to gather it in those few days.
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
Colostrum ricotta is a boundary entry, set by heat, not by microbes. Sheep colostrum, available only for 4–5 days after lambing, is first made into a cheese set with rennet at 35 °C; fresh colostrum is added to the whey left over and the mix is boiled until ricotta flakes rise. The flakes drain in baskets and the ricotta is eaten fresh, sometimes salted or smoked. Made in 6 steps over 4 days – 5 days. The longest step, collect the colostrum, takes 4–5 days (Laore Sardegna (regional agricultural develop…).
| Main step | 4–5 daysReported[laore-sheet] | Collect the colostrum |
|---|---|---|
| Temperature | 35 °CReported[laore-sheet] | Make the colostrum cheese first |
Both its milk sources are sheep colostrum, so it can be made only in the few days after lambing. The regional sheet notes most is kept for the shepherd's family because sale is restricted.
The regional sheet says hygiene rules have limited sale, so most is eaten privately; small dairies that meet the rules make it for sale. ONAF gives cold storage at 4–6 °C.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says colostrum was prized as rich food for children and the old, and that shepherds stirred colostrum and ricotta with wooden tools called "sa muriga" and "sa muriga 'e su regottu".
