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Cheese from Italy, Toscana
A heat-and-acid-set boundary entry, not a microbial ferment. Whey left from local pecorino is heated with a little fresh milk, salt and an acidifier to 80–85 °C until the flakes rise; they are skimmed into perforated moulds and drained on wooden boards. Most is sold in 300 g tubs, but on summer pastures shepherds drain it well and wrap it in woven beech twigs and leaves.
| Sheep whey left from pecorino making | [pat-sheet][onaf-sheet] |
| Fresh sheep milk | The regional sheet adds fresh milk to the whey; ONAF does not list it[pat-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Acidifier | Acid whey from earlier makes, or citric acid, lactic acid or other permitted acids[onaf-sheet] |
| Young beech twigs and leaves (sometimes hornbeam) | Only for the summer pasture type[pat-sheet][onaf-sheet] |
| Starter | none; heat and an acidifier make the curd |
Total time across the recorded steps: 5 min – 10 min
What changes: Starting material: sheep whey left from pecorino, strained into the vat
Whey from pecorino making is strained through a mesh into a tinned copper or steel vat.
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, not a microbial ferment. Whey left from local pecorino is heated with a little fresh milk, salt and an acidifier to 80–85 °C until the flakes rise; they are skimmed into perforated moulds and drained on wooden boards. Most is sold in 300 g tubs, but on summer pastures shepherds drain it well and wrap it in woven beech twigs and leaves. Made in 6 steps over 5 min – 10 min. The longest step, let the flakes rise, takes 5–10 min (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 5–10 minReported[onaf-sheet] | Let the flakes rise |
|---|---|---|
| Temperature | 80–85 °CReported[onaf-sheet] | Heat with milk, salt and acid |
The summer pasture ricotta is drained hard and wrapped in woven beech twigs and leaves, which makes it creamier, less sour and longer-keeping than the tub ricotta, because more whey and lactose are gone.
Kept at 0–4 °C. The regional sheet notes that draining off the whey and lactose helps the leaf- wrapped ricotta keep longer.
Every number is labelled with how it is known. How this atlas is made
The regional sheet credits the ricotta's character to an unchanged method and to the milk of the local Massese sheep breed.
