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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, 15–20 % whole Massese ewe milk is stirred in at 55–65 °C, and heating goes on to 82–88 °C until the whey proteins rise as flakes. They are ladled into perforated cone-shaped baskets and drained until cool.
| Whey from pecorino making | Filtered through a mesh strainer[onaf-sheet] |
| Whole sheep milk from Massese ewes15–20 % of the whey | [onaf-sheet] |
| Starter | Heat and added acid set the curd; ONAF classes the coagulation as acid-thermal. |
Total time across the recorded steps: 1.1 h – 3.2 h
What changes: Starting material: sheep whey left from pecorino making, warmed and stirred
The whey left from pecorino making is strained and heated slowly while stirred with a wooden stick.
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, 15–20 % whole Massese ewe milk is stirred in at 55–65 °C, and heating goes on to 82–88 °C until the whey proteins rise as flakes. They are ladled into perforated cone-shaped baskets and drained until cool. Made in 5 steps over 1.1 h – 3.2 h. The longest step, drain in baskets until cool, takes 1–3 h (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 1–3 hReported[onaf-sheet] | Drain in baskets until cool |
|---|---|---|
| Temperature | 55–65 °CReported[onaf-sheet] | Add whole ewe milk |
Whole Massese ewe milk, 15–20 % of the whey, is added before the flakes rise. It is made from November to March and is eaten with necci, the chestnut-flour pancakes of the same mountains.
The ONAF sheet does not age the ricotta and keeps it 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 counts about 20 producers in the Pistoia mountains and about 40 in the province, making 600–800 quintals a year, all sold locally, mostly direct to buyers at the farm.
