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Cheese from Italy, Toscana
Ricotta is a boundary entry, set by heat and acid, not by microbes. Whey from local pecorino is heated to about 70 °C, an acid such as sour whey or citric acid goes in, and heating continues to 80–85 °C until the whey proteins rise as flakes. They are ladled into perforated cone-shaped baskets, drained at room temperature and kept cold.
| Whey from pecorino making | Filtered through a mesh strainer to remove curd bits[pat-sheet][onaf-sheet] |
| Acid to lower the whey's pH | Sour whey from earlier batches, citric acid, lactic acid or another permitted acid[onaf-sheet] |
| Starter | Heat and added acid set the curd; ONAF classes the coagulation as acid-thermal. |
Total time across the recorded steps: 24 h – 2 days
What changes: Starting material: sheep whey left from pecorino making
The whey left from pecorino making is strained to remove curd bits.
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 pecorino is heated to about 70 °C, an acid such as sour whey or citric acid goes in, and heating continues to 80–85 °C until the whey proteins rise as flakes. They are ladled into perforated cone-shaped baskets, drained at room temperature and kept cold. Made in 4 steps over 24 h – 2 days. The longest step, keep cold, takes 24 h – 2 days (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 0–4 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 24 h – 2 daysReported[onaf-sheet] | Keep cold |
|---|---|---|
| Temperature | 0–4 °CReported[onaf-sheet] | Keep cold |
A plain sheep-whey ricotta from the pecorino dairies of the province of Grosseto, made from November to June. Most of it is sold through distributors outside the area rather than by direct sale.
The ONAF sheet keeps the ricotta in a cold room at 0–4 °C.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says two large dairies, at Manciano and Sorano, make most of it, about 9,000 quintals a year, and that the method has not changed over time.
