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Cheese from Italy, Liguria
Sarasso is a boundary entry, set by heat and the whey's own acidity, not by microbes. Whey left from making San Stè is filtered and heated with slow stirring to 70–90 °C, sometimes with acid whey, vinegar or lactic acid added. The flakes drain in perforated baskets, are salted with coarse sea salt and dried about a month in a cool cellar into a firm grating ricotta.
| Cow whey left from making San Stè | Filtered through a mesh strainer to remove bits of curd[liguria-pat][onaf-sheet] |
| Acid whey, vinegar or lactic acid (optional) | Helps the whey proteins set[onaf-sheet] |
| Coarse sea salt | [onaf-sheet][liguria-pat] |
| Starter | Heat and the whey's own acidity make the curd. |
Total time across the recorded steps: 30 days
What changes: Starting material: cow whey left from San Stè, strained
The whey left from the San Stè curd is strained through a mesh to remove bits of curd.
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
Sarasso is a boundary entry, set by heat and the whey's own acidity, not by microbes. Whey left from making San Stè is filtered and heated with slow stirring to 70–90 °C, sometimes with acid whey, vinegar or lactic acid added. The flakes drain in perforated baskets, are salted with coarse sea salt and dried about a month in a cool cellar into a firm grating ricotta. Made in 5 steps over 30 days. The longest step, dry in a cool cellar, takes 30 days (ONAF (national organisation of cheese tasters)).
| Main step | 30 daysReported[onaf-sheet] | Dry in a cool cellar |
|---|---|---|
| Temperature | 70–90 °CReported[onaf-sheet] | Heat until the flakes rise |
A cow-whey ricotta from the San Stè dairies, salted and dried a month until it can be grated. The name comes from the Provençal serác and the Latin serum, whey.
The whey is heated to 70–90 °C, and the dried ricotta is kept in a cold room at 4 °C.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet and Botto's 2008 article say that salting and ageing the ricotta let it be used long after making, since there were no fridges, and that it was once eaten with polenta. The Liguria page notes that in the Savona area a rarer relative, recheuto, was made from whole milk left to sour, dried in a cloth tube and pressed with salt and pepper.
