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Cheese from Italy, Trentino
Ricotta is a boundary entry, set by heat and acid, not by microbes. Whey from goat-milk cheesemaking is heated to 90 °C, wine vinegar is added, and the rising flakes are scooped into cloth bags or baskets to drain for 12–16 hours. It is eaten fresh, or smoked over a hearth or in a cabinet with juniper wood. Made in 6 steps over 3.5 days – 3.7 days. The longest step, keep fresh ricotta cold, takes up to 3 days (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | up to 3 daysReported[onaf][atlante2012] | Keep fresh ricotta cold |
|---|---|---|
| Temperature | 90 °CReported[pat2013][onaf] | Heat the whey |
| Whey from goat-milk cheesemaking · Goats fed permanent-meadow hay or pasture[pat2013][onaf] | |
| 0.25–0.30 % | Wine vinegar[pat2013][onaf] |
| Starter | none; heat and vinegar make the curd |
Total time across the recorded steps: 3.5 days – 3.7 days
What changes: Starting material: whey left after making goat cheese
The whey stays in the copper cauldron after the goat cheese curd is made, or is poured back through a cloth.
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
This is the goat-whey poìna of Primiero and Fiemme. It is set with wine vinegar alone, at 90 °C, and drains longer than the cow-whey Trentino ricotta.
Fresh ricotta is moist and spoils fast, so the provincial atlas and the ONAF sheet keep it in a refrigerator for no more than three days.
Every number is labelled with how it is known. How this atlas is made
Goats were gathered into summer flocks on the Lagorai chain, where their milk was made into cheese on the spot. The ricotta from the leftover whey was shared out each week to the owners in proportion to their goats' milk, often wrapped in sorrel leaves to keep it fresh on the long walk down to the village.
