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Cheese from Italy, Campania
A heat-and-acid-set boundary entry, not a microbial ferment. Sheep whey from cheesemaking, with a little salt and raw milk, is heated to 85–90 °C with a splash of soured farm whey until the flakes rise; they drain a few hours in small wicker or plastic baskets. It is eaten very fresh, or dry-salted and dried for 10–30 days into a firm ricotta for grating.
| Sheep whey left from sheep cheese making | [pat-sheet][onaf-sheet] |
| Raw whole milk | ONAF gives about 10% of the whey volume; its sheet says goat milk here, the same wording as the goat ricotta, while the regional page only says raw milk[pat-sheet][onaf-sheet] |
| Salt | A little in the whey if a lightly salted fresh ricotta is wanted; coarse salt on the surface for the dried type[pat-sheet][onaf-sheet] |
| Soured farm whey (sieroinnesto), pH 4–4.5 | [onaf-sheet] |
| Starter | none; heat and soured whey make the curd |
Total time across the recorded steps: 10 days – 30 days
What changes: Sheep whey is heated and raw milk is stirred in at about 65 °C
The whey is heated by steam or direct fire, with a little salt if wanted.
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. Sheep whey from cheesemaking, with a little salt and raw milk, is heated to 85–90 °C with a splash of soured farm whey until the flakes rise; they drain a few hours in small wicker or plastic baskets. It is eaten very fresh, or dry-salted and dried for 10–30 days into a firm ricotta for grating. Made in 5 steps over 10 days – 30 days. The longest step, dry-salt and dry (essiccata), takes 10–30 days (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 10–15 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 10–30 daysReported[onaf-sheet] | Dry-salt and dry (essiccata) |
|---|---|---|
| Temperature | 10–15 °CReported[onaf-sheet] | Dry-salt and dry (essiccata) |
| Acidity | pH 4–4.5Reported[onaf-sheet] | Add soured whey and let the flakes rise |
Made exactly like the Campanian goat ricotta, but from sheep whey; the regional page finds it sweeter and more delicate, creamy and almost spongy. It is sold fresh or dry-salted and dried.
The ONAF sheet calls the process safe because it uses high temperatures (85–90 °C) and clean, well-washed baskets that are not reused. The fresh ricotta is kept at 2–6 °C and eaten within days.
Every number is labelled with how it is known. How this atlas is made
