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Cheese from Italy, Puglia
Ricotta marzotica leccese is a boundary entry, set by heat and the whey's own acidity, not by microbes. Whey is heated slowly over a fire to 78–82 °C, and the flakes are ladled into baskets in layers with fine salt and drained at 15–25 °C. Once firm, the ricotta is rolled in fresh spring grasses and ripened in cool, airy rooms.
| Whey from sheep, goat, cow or mixed cheesemaking | Filtered through a fine-mesh strainer[puglia-pat][onaf-sheet] |
| Fine salt | Added in small amounts, in layers, as the ricotta goes into the baskets[puglia-pat][onaf-sheet] |
| Fresh local grasses (couch grass, ryegrass) | Rolled onto the surface (inerbimento)[puglia-pat][onaf-sheet] |
| Starter | none; heat and the whey's own acidity make the curd |
Total time across the recorded steps: 23 days – 34 days
What changes: The whey is stirred and heated slowly over a fire to 78–82 °C
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 marzotica leccese is a boundary entry, set by heat and the whey's own acidity, not by microbes. Whey is heated slowly over a fire to 78–82 °C, and the flakes are ladled into baskets in layers with fine salt and drained at 15–25 °C. Once firm, the ricotta is rolled in fresh spring grasses and ripened in cool, airy rooms. Made in 6 steps over 23 days – 34 days. The longest step, ripen in cool rooms, takes 10–20 days (Regione Puglia) and runs at 11–14 °C (Regione Puglia).
| Main step | 10–20 daysReported[puglia-pat][onaf-sheet] | Ripen in cool rooms |
|---|---|---|
| Temperature | 11–14 °CReported[puglia-pat][onaf-sheet] | Ripen in cool rooms |
The grass coat sets it apart from other salted Apulian ricottas. It is made only in spring, when ewes graze new grass, and is named for the month of its biggest production.
The Puglia sheet lists the wooden tools, rush baskets and grasses as hygiene risks met by careful cleaning and by discarding any ricotta with an odd colour, smell or taste. It is sold in closed plastic bags.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says Girolamo Manciano (1571–1628), as it spells the name, mentions the product in his encyclopedic account of the province of Otranto. It adds that no written documents were found, because the process was handed down from generation to generation, and that the method has been in use for longer than the 25 years the PAT list requires.
