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Cheese from Italy, Campania
Fior di ricotta is made from whole raw cow milk, not whey. The milk is heated to 80–85 °C with a sour natural milk starter until fine flakes of all the milk proteins float up; they are scooped into baskets and chilled in ice water. It is a boundary entry, set by acid and heat, and only the starter is fermented. Made in 5 steps over 5 days. The longest step, wrap and keep cold, takes up to 5 days (Regione Campania 2017) and runs at 4–6 °C (ONAF (Organizzazione Nazionale Assaggiatori F…). Lactic bacteria of the soured milk starter (not named in the sources); the cheese itself is not ripened does most of the fermenting.
| Main step | up to 5 daysSet[campania-pat][onaf-sheet] | Wrap and keep cold |
|---|---|---|
| Temperature | 4–6 °CReported[onaf-sheet] | Wrap and keep cold |
| 180 L | Raw whole cow milk · Two or three milkings, chilled at 4 °C on the farm[campania-pat][onaf-sheet] |
| About 20 L | Natural milk starter (latto-innesto) · Good milk held at a controlled temperature for about 10 days in winter, less in summer[campania-pat][onaf-sheet] |
| To taste (optional) | Fine sea salt · Left out for the version used in Neapolitan pastry[campania-pat][onaf-sheet] |
| Starter | natural milk starter (latto-innesto), soured about 10 days in winter |
Total time across the recorded steps: 5 days
What changes: Two or three chilled milkings are filtered into the vat
Output: filtered raw whole 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
It looks like ricotta but is made from whole milk soured with a natural starter, not from whey, so all the milk proteins come down together. Campania therefore lists it as a cheese, though it is never ripened.
It is a very moist fresh product with a five-day shelf life; keep it at 4–6 °C.
Every number is labelled with how it is known. How this atlas is made
The regional sheet traces it to the early 1900s at Ponte Persica, on the border between Pompei and Castellammare di Stabia, where the farmer Amodio Raimo (born 1898) and his wife Ida Esposito were known for it.
