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Cheese from Italy, Abruzzo
Ricotta stagionata di pecora is a boundary entry, set by heat, not by microbes. Whey left from raw whole sheep milk is filtered and heated with stirring to 78–85 °C, and the flakes drain in baskets for 24 hours. It is dry-salted with 10–20 g of salt per kg and dried at least a month on shelves or reed racks in airy rooms.
| Whey (not exhausted) from raw whole sheep milk cheesemaking | Gentile di Puglia, Sopravissana, Comisana, Pagliarola, Sarda or crosses, now also Lacaune; ONAF also allows cow whey[abruzzo-pat][onaf-sheet] |
| Salt10–20 g per kg of ricotta | [abruzzo-pat][onaf-sheet] |
| Lactic or citric acid (optional) | Helps the whey sour quickly[onaf-sheet] |
| Starter | Heat makes the curd, sometimes helped by lactic or citric acid. |
Total time across the recorded steps: 31 days
What changes: Starting material: sheep whey left from cheesemaking, filtered through cloth
Whey left from cheesemaking with raw whole sheep milk is filtered through a fine sieve topped with a cloth.
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 stagionata di pecora is a boundary entry, set by heat, not by microbes. Whey left from raw whole sheep milk is filtered and heated with stirring to 78–85 °C, and the flakes drain in baskets for 24 hours. It is dry-salted with 10–20 g of salt per kg and dried at least a month on shelves or reed racks in airy rooms. Made in 5 steps over 31 days. The longest step, dry on racks, takes at least 30 days (Regione Abruzzo).
| Main step | at least 30 daysReported[abruzzo-pat][onaf-sheet] | Dry on racks |
|---|---|---|
| Temperature | 78–85 °CReported[abruzzo-pat][onaf-sheet] | Heat with stirring until flakes form |
Born on mountain pastures where fresh ricotta could not be sold in time, it is salted and dried to travel and keep. The heating temperature, the salt and the drying time set how creamy or chalky it ends up.
The whey is heated to 78–85 °C, then salted and dried. The Abruzzo sheet requires a health permit for the rooms and allows traditional ones by derogation.
Every number is labelled with how it is known. How this atlas is made
Transhumant shepherds dried their ricotta to carry and keep it. ONAF traces ricotta itself back to Columella's De re rustica.
