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Cheese from Italy, Campania
A heat-and-acid-set boundary entry made from whole cow milk instead of whey, which is why the region lists it as a cheese. Salted milk is heated to 84–85 °C and soured with a milk starter, either selected or made by keeping farm milk at 4 °C for some days until pH 4–4.5; within 15–30 minutes all the milk proteins rise as flakes. These are ladled into cone-shaped baskets (fuscelle) and kept under ice for up to 10 days.
| Whole cow milk | Normally at least 3.5% fat and 3.4% protein; raw, thermised or pasteurised[pat-sheet][onaf-sheet] |
| Salt | Added to the milk before heating[pat-sheet][onaf-sheet] |
| Milk starter (lattoinnesto) | Selected, or natural from farm milk held at 4 °C for some days; no chemical acids or pH correctors allowed[pat-sheet][onaf-sheet] |
| Starter | milk starter (lattoinnesto), selected or natural |
Total time across the recorded steps: 15 min – 30 min
What changes: Farm milk kept cold for some days sours slowly to pH 4–4.5
A selected starter may be used instead. The regional sheet's wording can also be read as the pH of the acidified milk; ONAF gives it as the starter's pH.
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
A heat-and-acid-set boundary entry made from whole cow milk instead of whey, which is why the region lists it as a cheese. Salted milk is heated to 84–85 °C and soured with a milk starter, either selected or made by keeping farm milk at 4 °C for some days until pH 4–4.5; within 15–30 minutes all the milk proteins rise as flakes. These are ladled into cone-shaped baskets (fuscelle) and kept under ice for up to 10 days. Made in 5 steps over 15 min – 30 min. The longest step, add the starter and let the flakes rise, takes 15–30 min (Regione Campania 2015).
| Main step | 15–30 minReported[pat-sheet][onaf-sheet] | Add the starter and let the flakes rise |
|---|---|---|
| Temperature | 4 °CReported[pat-sheet][onaf-sheet] | Make the milk starter |
| Acidity | pH 4–4.5Reported[pat-sheet][onaf-sheet] | Make the milk starter |
Made from whole acidified cow milk rather than whey, so all the milk proteins are caught and it is creamier and more velvety than ordinary ricotta. Only a milk starter may sour it; chemical acids are not allowed.
The milk is heated to 84–85 °C and the ricotta is kept under ice for no more than 10 days, with no preservatives.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the ricotta was first made from the sheep and goat milk of the area's flocks; today cow milk from the region's farms is used.
