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Cheese from Italy, Sardegna
Ricotta toscanella 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 are pressed in cloth-lined cylinders for up to about 24 hours. The large cylinder is dry-salted and dried 15–30 days in airy rooms.
| 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: 16 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 toscanella 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 are pressed in cloth-lined cylinders for up to about 24 hours. The large cylinder is dry-salted and dried 15–30 days in airy rooms. Made in 5 steps over 16 days – 31 days. The longest step, dry in airy rooms, takes 15–30 days (Laore Sardegna (regional agricultural develop…).
| Main step | 15–30 daysReported[laore-sheet][onaf-sheet] | Dry in airy rooms |
|---|---|---|
| Temperature | 60–70 °CReported[laore-sheet][onaf-sheet] | Heat the whey with stirring |
A Sardinian salted ricotta. It is made like moliterna but pressed in a straight cloth-lined cylinder and dried 15–30 days. 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 ONAF sheet says the ricotta arose from the need of shepherds to keep their large output of fresh ricotta. Rather than throw the surplus away, they added salt, pressed the forms and extended the ageing to two months and more. It says that traditionally it was served to important guests and offered during religious ceremonies.
