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Cheese from Italy, Sardegna
A boundary entry set by heat, not by microbes. Whey from the raw-milk cheeses of the black Arbus sheep is heated to 90 degrees until the ricotta rises; the flakes are gathered into baskets that also serve as the pack. It is white, creamy and sweet and is eaten right after it is made.
| Whey from cheese made with Nera di Arbus sheep milk | [pat-sheet][onaf] |
| Raw milk of Nera di Arbus sheep, made into cheese first | The sheet says some farms keep flocks of black sheep only and make raw-milk cheese and ricotta from their milk; the whey left from the cheese is what is heated[pat-sheet][pat-cheese] |
| Starter | Heat sets the whey proteins; ONAF classes the coagulation as acid-thermal. |
What changes: Starting material: whey left from black Arbus sheep cheese
The whey comes from the farms' raw-milk sheep cheeses.
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 boundary entry set by heat, not by microbes. Whey from the raw-milk cheeses of the black Arbus sheep is heated to 90 degrees until the ricotta rises; the flakes are gathered into baskets that also serve as the pack. It is white, creamy and sweet and is eaten right after it is made.
| Temperature | 90 °CReported[pat-sheet] | Heat the whey |
|---|
Made only from the whey of the black Arbus sheep, a hardy Sardinian breed suited to the scrubby hill pastures near the sea.
The regional sheet says it is made in dairies that follow the hygiene rules, with no exemptions requested, and eaten right after it is made.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says ricotta was once made in small one-room stone buildings, "sa domu de su casu", and that from the 1960s the first dairies and mini-dairies appeared. Accounts collected for the sheet trace the breed's ricotta back more than 100 years.
