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Fermented milk from Italy, Lombardia
Made in 5 steps over 2 months. The longest step, ripen, takes 2 months (ONAF).
| Main step | 2 monthsReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 60 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow and goat milk, whey with 7–10% G milk added |
Total time across the recorded steps: 2 months
What changes: Cow and goat whey from cheesemaking goes into the vat, with a little fresh milk
C and G whey with 7–10% G milk added
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
Whey ricotta drained in a stocking ('calza'), then aged, spiced or smoked; mild fresh, piquant when aged.
Every number is labelled with how it is known. How this atlas is made
