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Fermentation Atlas

Cheese from Italy, Toscana

Ricotta di pecora grossetana

Made in 3 steps over 5 min – 10 min. The longest step, set the curd, takes 5–10 min (ONAF) and runs at 70 °C (ONAF).

Key numbers
Main step5–10 minReported[onaf][onaf-sheet][pat-sheet]Set the curd
Temperature70 °CReported[onaf][onaf-sheet][pat-sheet]Set the curd

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
sheep milk, whey from local pecorino

Total time across the recorded steps: 5 min – 10 min

Start
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What changes: Sheep whey from cheesemaking goes into the vat

Step 1 of 3
Prepare the milk
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

S whey from local pecorino

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Plain sheep-whey ricotta; made Nov–Jun.

Rind
None; basket-marked, white
Size
~1.3 kg; truncated cone

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [onaf] ONAF, scheda formaggio 'Ricotta di pecora Grossetana' (id 955)web
  2. [onaf-sheet] ONAF technical sheet PDFweb
  3. [pat-sheet] Regione Toscana PAT sheetgov