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Cheese from Italy, Lazio
Ricotta secca is a boundary entry, set by heat and acid, not by microbes. Whey from sheep, goat or cow cheese, with a little whole milk added, is heated to about 85–95 °C in a copper vat, and the flakes go straight into wicker or plastic moulds. The ricotta drains, is salted, and dries and ripens for 20–60 days into a hard, grating cheese.
| Whey from sheep, goat or cow cheese (pecorino, caciotta, marzolina), filtered in the vat | [lazio-sheet][onaf-sheet] |
| Whole milk, added to the whey at coagulation1.5–2% (2–3% cow milk at Amatrice, 2–4% goat milk at Castelforte) | [lazio-sheet][onaf-sheet] |
| Salt, dry or as brine | [lazio-sheet] |
| Aromatic herbs, potato starch or bran for the surface (optional, by district) | [lazio-sheet][onaf-sheet] |
| Starter | none; the sheets call the set acid-thermal (acido-termica) |
Total time across the recorded steps: 28 days – 2.9 months
What changes: A little whole milk goes into the filtered whey left from cheesemaking
The whey is filtered in the vat to remove impurities.
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 secca is a boundary entry, set by heat and acid, not by microbes. Whey from sheep, goat or cow cheese, with a little whole milk added, is heated to about 85–95 °C in a copper vat, and the flakes go straight into wicker or plastic moulds. The ricotta drains, is salted, and dries and ripens for 20–60 days into a hard, grating cheese. Made in 7 steps over 28 days – 2.9 months. The longest step, ripen, takes 20 days – 2 months (Regione Lazio / ARSIAL) and runs at 14–16 °C (Regione Lazio / ARSIAL).
| Main step | 20 days – 2 monthsReported[lazio-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 14–16 °CReported[lazio-sheet][onaf-sheet] | Ripen |
A salted and dried ricotta, not a fresh one. After heating at 85–95 °C it drains for up to two days, is salted, and dries and ripens 20–60 days or more, so it keeps and can be grated.
The whey is heated to 85–95 °C, then the ricotta is salted and dried to about 23% water. The sheets mark heating, moulding, draining, salting and ripening as control points under the 2004 EU hygiene package.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the cheese has been sold in local markets for centuries and is tied mainly to Pecorino di Picinisco. It is listed in the 1991 'Atlante dei Prodotti Tipici - I Formaggi' of the Istituto Nazionale di Sociologia Rurale, which refers only to the ricotta secca made in the province of Rieti.
