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Cheese from Italy, Piemonte
A boundary entry, set by heat and acid rather than by microbes. It is a ricotta made mainly from cow whey left from toma or Ossolano making, heated above 80 °C until the whey proteins rise, then hung in cloths to drain. Fresh mascarpa is often unsalted, while mascarpa for ageing is salted, sometimes smoked by the hearth, and ripened for up to several months.
| Whey from toma, Ossolano or goat cheesemaking, mostly cow | [pat-sheet][onaf-sheet] |
| Cow or goat milk5–10% at most (not always) | [pat-sheet] |
| Soured whey (agra), aromatised soured whey (buna) or white vinegar, used in the past to help the proteins set | [pat-sheet] |
| Salt (always for ageing; often left out of fresh mascarpa) | [pat-sheet][onaf-sheet] |
| Starter | none; soured whey (agra) was used in the past as an acidifier |
What changes: Whey is heated above 80 °C until the ricotta rises to the top
In the past soured whey (agra), aromatised whey (buna) or white vinegar were added to help the whey proteins flocculate. For mascarpa to be aged, the heating goes on a few minutes after the ricotta rises, so it comes out drier.
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
A boundary entry, set by heat and acid rather than by microbes. It is a ricotta made mainly from cow whey left from toma or Ossolano making, heated above 80 °C until the whey proteins rise, then hung in cloths to drain. Fresh mascarpa is often unsalted, while mascarpa for ageing is salted, sometimes smoked by the hearth, and ripened for up to several months.
| Temperature | at least 80 °CReported[pat-sheet] | Heat the whey |
|---|
Unlike fresh ricotta it is often salted and aged for months, and sometimes smoked, and the whey was once set with soured whey (agra) or vinegar.
The PAT sheet notes that the strong heat treatment gives a medium-high safety level; the risks are in draining and moisture, so fresh mascarpa should go quickly into the cold and aged mascarpa be dried under control.
Every number is labelled with how it is known. How this atlas is made
ONAF's sheet says mascarpa arose from the need to use the by-products of cheesemaking to the full, and ageing let it keep longer. As a residual product of lower value it was mostly eaten by the producers themselves and the staff of the alpine pastures and farms. The PAT sheet cites G. Del Forno (1981) and S. Doglio (1996).
