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Cheese from Italy, Friuli Venezia Giulia
Made in 4 steps over 2 days – 3 days. The longest step, ripen, takes 2–3 days (ONAF).
| Main step | 2–3 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 85 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat milk, whey; 5–8% whole goat milk added in some areas |
Total time across the recorded steps: 2 days – 3 days
What changes: Goat whey from cheesemaking goes into the vat, with a little fresh milk
G whey; 5–8% whole goat milk added in some areas
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
Goat-whey ricotta sold fresh, herb-flavoured or smoked.
Every number is labelled with how it is known. How this atlas is made
