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Cheese from Italy, Piemonte
Seirass di latte is a "ricotta" made from milk, not whey. Cow milk is heated fast with salt and a small dose of calf rennet to about 80 °C, so the whey proteins and part of the casein float up as moist flakes. It is a boundary entry, since the regional sheet describes an acid and rennet coagulation. The cheese is eaten within 3–4 days.
| Cow milk100 L | Freshly milked or well chilled, never acidified beforehand and never mixed with whey; the ONAF sheet adds that it is raw and whole[piemonte-pat][onaf-sheet] |
| Table saltAbout 0.5 kg | Added at about 20 °C[piemonte-pat] |
| Liquid calf rennetAbout 100 ml | Added at about 35 °C, not to set the milk but to prepare it to flocculate[piemonte-pat] |
Total time across the recorded steps: 8 h – 12 h
What changes: Whole milk is heated fast with constant stirring, and salt goes in at about 20 °C
Output: warm salted milk.
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
Seirass di latte is a "ricotta" made from milk, not whey. Cow milk is heated fast with salt and a small dose of calf rennet to about 80 °C, so the whey proteins and part of the casein float up as moist flakes. It is a boundary entry, since the regional sheet describes an acid and rennet coagulation. The cheese is eaten within 3–4 days. Made in 6 steps over 8 h – 12 h. The longest step, scoop out and cool, takes 8–12 h (Regione Piemonte 2015).
| Main step | 8–12 hReported[piemonte-pat][onaf-sheet] | Scoop out and cool |
|---|---|---|
| Temperature | 20 °CReported[piemonte-pat][onaf-sheet] | Heat the milk and add salt |
Most ricotta is made from whey. Seirass di latte is made from whole milk with a little rennet and heat to about 80 °C, so it holds part of the casein and more fat as well as the whey proteins.
It is a very moist fresh product. The regional sheet makes the cold chain compulsory, because microbes that get in after heating can spoil it fast or make it unsafe; eat it within 3–4 days.
Every number is labelled with how it is known. How this atlas is made
The regional sheet thinks it began around Roaschia (Cuneo), known for transhumant sheep, and spread to the provinces of Cuneo and Turin. It was once made mainly from sheep milk, always unmixed.
