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Cheese from Italy, Emilia-Romagna
This cow ricotta is a boundary entry, set by heat and acid, not by microbes. Whey left from Parmigiano Reggiano, at least 90% of the mix, is heated to at least 80 °C in a steam-heated copper bell vat and soured with an acid, so the whey proteins set and rise. The curd is lifted into plastic baskets, drained, packed and kept at 0–4 °C for less than a week.
| Whey from Parmigiano Reggiano makingat least 90% of the mix | [er-sheet][onaf-sheet] |
| Whole or skimmed milk, cream skimmed from milk, or whey cream (optional) | [er-sheet][onaf-sheet] |
| Acidifier: acetic, citric, lactic or tartaric acid, sour whey (agra), wine vinegar or lemon juice | [er-sheet][onaf-sheet] |
| Salt (optional) | [er-sheet][onaf-sheet] |
| Starter | none; heat and added acid make the curd |
Total time across the recorded steps: 7 days
What changes: Whey from Parmigiano Reggiano goes into the copper vat, with a little milk or cream
The ricotta is made in the same rooms as the grana, but its production is deferred in time relative to the cheese.
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
This cow ricotta is a boundary entry, set by heat and acid, not by microbes. Whey left from Parmigiano Reggiano, at least 90% of the mix, is heated to at least 80 °C in a steam-heated copper bell vat and soured with an acid, so the whey proteins set and rise. The curd is lifted into plastic baskets, drained, packed and kept at 0–4 °C for less than a week. Made in 5 steps over 7 days. The longest step, keep cold, takes up to 7 days (Regione Emilia-Romagna) and runs at 0–4 °C (Regione Emilia-Romagna). Salt is up to 1 % (Regione Emilia-Romagna).
| Main step | up to 7 daysReported[er-sheet][onaf-sheet] | Keep cold |
|---|---|---|
| Temperature | 0–4 °CReported[er-sheet][onaf-sheet] | Keep cold |
| Salt | up to 1 %Reported[er-sheet] | Adjust, salt and pack |
| Acidity | pH 6.5Reported[er-sheet] | Keep cold |
Made from the whey of Parmigiano Reggiano, in the same dairy and copper bell vats, and set with an added acid or sour whey at 80 °C or more rather than by whey acidity alone.
The whey is heated to at least 80 °C, and the ricotta may also be pasteurised at any stage, even after packing. The regional sheet gives mean values of pH 6.5 and water activity 0.95, a shelf life of under a week and storage at 0 to +4 °C (Italian rule D.P.R. 327/80, annex C, part II). It states that the ricotta is free of pathogenic microorganisms and meets D.P.R. 54/97.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet cites a Mantuan dictionary (Arrivabene, 1969) that glosses 'poina' as cream drawn from the whey by fire, and a Reggio dictionary (Ferrari and Serra, 1989) that glosses 'puina' and 'puvina' as a very soft ricotta. The ONAF sheet derives Puina and Puvina from the Latin 'popina', kitchen or tavern food. Pantaleone da Confienza's Summa Lacticiniorum of 1477 mentions 'seracia', made by boiling soured whey with some whole milk added. The regional sheet states that no production rule existed when it was written; the ricotta is made by customs settled over centuries in the Parmigiano Reggiano areas.
