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Cheese from Greece, Cyprus, Corsica, Sardinia, the Balkans and Iberia
Whey left over from rennet cheese is heated until its proteins clump into soft flakes. The flakes are ladled into moulds and drained. This is a heat-set cheese, not a microbial ferment. Salted and aged forms exist, such as ricotta salata and aged brocciu (passu).
| Fresh whey from rennet-set sheep or goat cheese | Brocciu uses it within 2 h of making the cheese, at pH 6.20 or higher[cdc-broc2015] |
| Raw whole sheep or goat milkUp to 25 % of the whey volume | Brocciu specification; Manouri adds sheep or goat milk or cream instead[cdc-broc2015][manouri-eu-1994] |
| Drinking water15 % of the whey volume | Brocciu specification[cdc-broc2015] |
| Salt0.5–1 % of the starting liquid | Brocciu specification; Manouri adds 1 %[cdc-broc2015][manouri-eu-1994] |
| Starter | none; the cheese is set by heat, which inactivates the whey's natural microflora |
Total time across the recorded steps: 10 days – 11 days
What changes: Starting material: fresh sweet whey from rennet cheese
The whey must be from rennet-set curd. Brocciu does not allow frozen or powdered whey. Output: warm whey.
Microbes at work in this step
the whey's natural microflora, which the later heating inactivates; no starter culture is added
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
Whey left over from rennet cheese is heated until its proteins clump into soft flakes. The flakes are ladled into moulds and drained. This is a heat-set cheese, not a microbial ferment. Salted and aged forms exist, such as ricotta salata and aged brocciu (passu). Made in 5 steps over 10 days – 11 days. The longest step, chill, or salt and age, takes at least 10 days (Casti D 2016) and runs at 4–12 °C (Greek Ministry of Agriculture 1994). Salt is 0.5–1 % (Ministère de l'agriculture 2013).
| Main step | at least 10 daysReported[casti2016][cdc-broc2015] | Chill, or salt and age |
|---|---|---|
| Temperature | 4–12 °CReported[manouri-eu-1994][casti2016] | Chill, or salt and age |
| Salt | 0.5–1 %Set[cdc-broc2015][manouri-eu-1994] | Add salt and milk or cream |
| Acidity | pH 6.1–6.9Reported[casti2016] | Chill, or salt and age |
The curd comes from the whey, not from the milk. Heat, not rennet or acid-forming bacteria, sets it. The cheese is therefore soft, and low in fat unless milk or cream is added.
Made the same way, each with what its own sources record.
Cheese from Spain and Andorra
The Catalan and Balearic whey cheese, from whey of cardoon-set sheep cheese, heated slowly to about 90–95 °C and drained without pressing.
Sources: Wikipedia (es); US Centers for Disease Control and Prevention
Fermented milk from Italy, Lombardy
A whey ricotta drained in a stocking-shaped cloth (calza), then wrapped and aged. It is set by acid and heat, not by microbes; the aged forms grow a bloomy rind.
Sources: Mascarpin de la calza; ONAF; ONAF (national organisation of cheese tasters)
Cheese from Italy, Lazio
Ricotta calda con siero is a ricotta of the province of Rieti that Lazio added to Italy's list of traditional food products in 2026. ARSIAL's February 2026 press release names it among 28 new entries. We found no technical sheet or description of how it is made.
Sources: ARSIAL (Agenzia Regionale per lo Sviluppo e l'Innovazione dell'Agricoltura del Lazio)
Cheese from Italy, Campania
It has no fresh form. It is salted repeatedly and dried for months to keep, and was once made only from unsold ricotta dried under cloths.
Sources: Regione Campania; ONAF (national organisation of cheese tasters)
Cheese from Italy, Valle d'Aosta
A Walser spiced ricotta from the Lys valley; the old kind was pressed into balls and dried in the chimney hood to keep, while today it is mostly eaten fresh.
Sources: ONAF (Organizzazione Nazionale Assaggiatori Formaggi); ONAF; US Centers for Disease Control and Prevention
Cheese from Italy, Valle d'Aosta
Aosta's whey cheese, the last dairy product made in the cheese chain, set with a little citric acid at 80–90 °C. Kneaded with garlic, oil, salt and spices it becomes Salignoùn.
Sources: ONAF (Organizzazione Nazionale Assaggiatori Formaggi); ONAF
Ricotta salata has high moisture and a high pH (6.1 to 6.9), and Casti and colleagues call it very susceptible to microbial spoilage. Listeria monocytogenes and psychrotrophic Bacillus cereus can grow in ricotta salata at refrigerator temperatures, so keep it cold and use hygienic handling. The Brocciu specification limits the age of the whey (2 h) and of the added raw milk (24 h).
Hazards the sources name: Listeria monocytogenes; Bacillus cereus (psychrotrophic strains).
Every number is labelled with how it is known. How this atlas is made
The Manouri specification, summarised in a Greek ministerial decision of 11 January 1994, says the cheese has been made for at least the previous century in central and western Macedonia and Thessaly. The Brocciu specification cites Emile Bergerat in 1886 calling brocciu the national dish of Corsica, Ardouin-Dumazet describing it in 1898, and a 1929 agricultural monograph that describes whey heated in a cauldron; the current specification was homologated by decree 2013-849 of 23 September 2013.
