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Cheese from Italy, Puglia
Ricotta salata o marzotica is a boundary entry, set by heat and the whey's own acidity, not by microbes. Whey is heated over a fire to 78–82 °C, rested about 15 minutes and boiled 5 minutes; the flakes are drained in baskets at 15–25 °C, salted all over and sometimes rolled in durum-wheat bran. It ripens in cool underground rooms and is mostly grated.
| Whey from sheep, cow or mixed cheesemaking | Filtered through a fine-mesh strainer[puglia-pat][onaf-sheet] |
| Fine salt | Sprinkled by hand over the whole surface[puglia-pat][onaf-sheet] |
| Durum-wheat bran (some areas) | Rolled onto the surface (incruscamento)[puglia-pat][onaf-sheet] |
| Starter | none; heat and the whey's own acidity make the curd |
Total time across the recorded steps: 30 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 salata o marzotica is a boundary entry, set by heat and the whey's own acidity, not by microbes. Whey is heated over a fire to 78–82 °C, rested about 15 minutes and boiled 5 minutes; the flakes are drained in baskets at 15–25 °C, salted all over and sometimes rolled in durum-wheat bran. It ripens in cool underground rooms and is mostly grated. Made in 5 steps over 30 days. The longest step, ripen in underground rooms, takes at least 30 days (Regione Puglia) and runs at 11–14 °C (Regione Puglia).
| Main step | at least 30 daysReported[puglia-pat] | Ripen in underground rooms |
|---|---|---|
| Temperature | 11–14 °CReported[puglia-pat][onaf-sheet] | Ripen in underground rooms |
Unlike the grass-coated marzotica of Lecce, it is boiled briefly after the flakes rise, salted by hand over the surface after draining, and in some areas coated with durum-wheat bran. It ripens in rock cellars and is mostly a grating cheese.
The Puglia sheet asks for clean milking, washing of all tools, including wooden ones, and a visual check that discards any ricotta with an odd smell, colour or foreign matter.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the need to keep the large amount of spring milk for leaner times of the year was surely behind it, as an alternative to common fresh ricotta. It adds that no certain information exists, but it can be supposed that the ricotta came from some experiment while making cacioricotta. The Puglia sheet ties it to the cooking traditions of the farm estates (case padronali).
