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Cheese from Italy, Sardegna
Ricotta mustia is a boundary entry, set by heat and smoke, not by microbes. Sheep whey is heated to about 60–70 °C with stirring, then to 82–85 °C, and the flakes are pressed in cloth-lined moulds for up to about 24 hours and dry-salted. It is smoked 5–6 hours over the hearth or in a smokehouse and air-dried 2–3 days.
| Whey from sheep cheese (pecorino) making | Sarda breed sheep; filtered through a cloth[laore-sheet][onaf-sheet] |
| Fine salt | One pass of dry salt[laore-sheet][onaf-sheet] |
| Smoke from the hearth or from aromatic plants | [laore-sheet][onaf-sheet] |
| Starter | none; heat makes the curd |
Total time across the recorded steps: 3.2 days – 4.3 days
What changes: The sheep whey is stirred and heated to about 60–70 °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 mustia is a boundary entry, set by heat and smoke, not by microbes. Sheep whey is heated to about 60–70 °C with stirring, then to 82–85 °C, and the flakes are pressed in cloth-lined moulds for up to about 24 hours and dry-salted. It is smoked 5–6 hours over the hearth or in a smokehouse and air-dried 2–3 days. Made in 6 steps over 3.2 days – 4.3 days. The longest step, air-dry and keep, takes 2–3 days (Laore Sardegna (regional agricultural develop…).
| Main step | 2–3 daysReported[laore-sheet][onaf-sheet] | Air-dry and keep |
|---|---|---|
| Temperature | 60–70 °CReported[laore-sheet][onaf-sheet] | Heat the whey with stirring |
The smoked member of the Sardinian salted ricottas. It is heated a little less (82–85 °C), pressed only up to a day, then smoked 5–6 hours and dried 2–3 days instead of ripening for weeks.
The whey is heated to 82–85 °C; the ricotta is salted, smoked and dried, and kept in a cool, dry room or in cold rooms.
Hazards the sources name: Bacillus cereus, found in 5.55% of samples of a fresher, cold-smoked, modified-atmosphere industrial relative of ricotta mustia, never after 45 days at 4 °C (not the traditional product); Enterobacteriaceae, found in 3.17% of the same industrial relative, only after more than 30 days of storage.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says references to the product are found in commercial invoices at least 25–30 years old, most easily around Sassari.
