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Cheese from Italy, Sardegna
Ricotta testa di morto is a boundary entry, set by heat, not by microbes. Sheep whey is heated to about 60–70 °C with stirring, then to 85–90 °C, and the flakes go into a cloth tied into a sack that is beaten, squeezed and twisted for 20–24 hours into a ball. The ball is dry-salted and dried, hanging in nets, for about 20–30 days.
| Whey from sheep cheese (pecorino) making | Sarda breed sheep; filtered through a cloth[laore-sheet][onaf-sheet] |
| Fine salt | One or two passes of dry salt[laore-sheet][onaf-sheet] |
| Starter | Heat makes the curd. |
Total time across the recorded steps: 21 days – 31 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 testa di morto is a boundary entry, set by heat, not by microbes. Sheep whey is heated to about 60–70 °C with stirring, then to 85–90 °C, and the flakes go into a cloth tied into a sack that is beaten, squeezed and twisted for 20–24 hours into a ball. The ball is dry-salted and dried, hanging in nets, for about 20–30 days. Made in 5 steps over 21 days – 31 days. The longest step, dry hanging in nets, takes 20–30 days (Laore Sardegna (regional agricultural develop…).
| Main step | 20–30 daysReported[laore-sheet][onaf-sheet] | Dry hanging in nets |
|---|---|---|
| Temperature | 60–70 °CReported[laore-sheet][onaf-sheet] | Heat the whey with stirring |
A Sardinian salted ricotta drained and pressed in a cloth sack. The flakes go into cloth-lined cylindrical moulds, the cloth is tied into a sack, beaten on a table, hung and twisted tighter, which gives the rounded shape. Italian Wikipedia describes ricotta in general as the whey proteins (albumin and globulin), not the casein, set by heating the whey to 80–90 °C.
The whey is heated to 85–90 °C, the ricotta is salted and dried, and the vacuum-packed product is kept in cold rooms.
Every number is labelled with how it is known. How this atlas is made
The sheets point to dated sales invoices at least 25–30 years old and to A. Vodret (Scienza e Tecnica Lattiero-Casearia, 1970).
