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Cheese from Italy, Lazio
Ricotta viterbese is a boundary entry, set by heat and acid, not by microbes. Sheep whey with 1.5–2% whole ewe milk is heated to 83–90 °C, and the flakes are lifted out as soon as they start to surface. They are moulded in cone baskets, never salted, and dried briefly in the cold before sale.
| Whey from sheep cheese only, raw or pasteurised | [lazio-sheet][onaf-sheet] |
| Whole ewe milk1.5–2%, up to 3% | [lazio-sheet][onaf-sheet] |
| Starter | Heat sets the curd; ONAF classes the set as acid-thermal. |
Total time across the recorded steps: 12 h – 36 h
What changes: A little whole ewe milk goes into the filtered sheep whey
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 viterbese is a boundary entry, set by heat and acid, not by microbes. Sheep whey with 1.5–2% whole ewe milk is heated to 83–90 °C, and the flakes are lifted out as soon as they start to surface. They are moulded in cone baskets, never salted, and dried briefly in the cold before sale. Made in 4 steps over 12 h – 36 h. The longest step, dry in the cold, takes 12–36 h (Regione Lazio / ARSIAL) and runs at 4–5 °C (Regione Lazio / ARSIAL).
| Main step | 12–36 hReported[lazio-sheet][onaf-sheet] | Dry in the cold |
|---|---|---|
| Temperature | 4–5 °CReported[lazio-sheet][onaf-sheet] | Dry in the cold |
Unsalted and lifted from the whey as soon as the flakes surface, with no further cooking; it is only dried for about a day in the cold and never ripened.
The ricotta is never salted. At Cellere the sheets send it straight to a cold room at 4 °C for about 24 hours. At Capodimonte, Piansano and Bagnoregio it first dries 12 hours at room temperature in cool rooms, then at most 24 hours at 5 °C.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the method comes from Sardinian emigrant and local shepherds and has been handed down for about 90 years. Viterbo chamber of commerce price lists show ricotta on the city's markets from 1949.
