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Cheese from Italy, Calabria
Ricottone is a boundary entry, set by heat, not by microbes. Sheep, goat or cow whey is heated in a tinned copper cauldron to about 80–90 °C with salt and a little milk, and the flakes drain a whole day in rush baskets. The ricotta is then dry-salted for at least a week and ripened about 2 months in a cool dark room, and can be aged up to a year.
| Whey from sheep-goat and/or cow cheesemaking, filtered through a mesh strainer | [pat-sheet][onaf-sheet] |
| Milk (optional), of the same kinds | [pat-sheet][onaf-sheet] |
| Coarse salt, in the whey and later rubbed on dry | [pat-sheet][onaf-sheet] |
| Starter | Heat and acid set the curd; ONAF calls it thermo-acid coagulation. |
Total time across the recorded steps: 2.3 months – 12 months
What changes: Salt and a little milk go into the whey as it warms to about 65 °C
Coarse salt and, if used, milk go in at this point.
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
Ricottone is a boundary entry, set by heat, not by microbes. Sheep, goat or cow whey is heated in a tinned copper cauldron to about 80–90 °C with salt and a little milk, and the flakes drain a whole day in rush baskets. The ricotta is then dry-salted for at least a week and ripened about 2 months in a cool dark room, and can be aged up to a year. Made in 5 steps over 2.3 months – 12 months. The longest step, ripen and age, takes 2–12 months (Regione Calabria).
| Main step | 2–12 monthsReported[pat-sheet][onaf-sheet] | Ripen and age |
|---|---|---|
| Temperature | 65 °CReported[onaf-sheet] | Filter and warm the whey |
A Calabrian way to keep ricotta that could not be sold fresh, by salting it dry for a week and ripening it for months. It is often made by the same farmers who keep the animals and sold directly.
The whey is heated to 80–90 °C. The ONAF sheet lists the risks of unpasteurised whey and milk (total bacteria, somatic cells and Staphylococcus aureus), tinned copper, wooden tools and the ageing rooms. It says the milk problems can be overcome by checking the milk (or thermising or pasteurising it), good hygiene, and discarding any product that looks abnormal.
Hazards the sources name: Staphylococcus aureus, a risk the ONAF sheet names for unpasteurised whey and milk.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says that traditionally a part of the ricotta was eaten fresh or smoked and aged, a custom that arose from the need to keep the fresh ricotta that could not be sold in time. The ONAF sheet says that long ago shepherds in distant mountain areas kept the unsold fresh ricotta by salting and ageing it, to sell at local markets.
