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Cheese from Italy, Puglia
Whey left from cheesemaking is heated to 75–80 °C, and the ricotta that floats up is drained for 3–4 days until it starts to turn rancid. It is then salted, packed into glazed clay tubs and stirred every other day for 2–6 months. Lactobacilli and fat breakdown turn it into a creamy, very sharp spread. Made in 5 steps over 2.1 months – 6.1 months. The longest step, ferment, stirring every other day, takes 2–6 months (Regione Puglia). Lactobacilli, 33 strains of 10 species including Lactobacillus kefiri, L. paracasei, L. plantarum and L. paraplantarum does most of the fermenting.
| Main step | 2–6 monthsSet[puglia-pat-rf] | Ferment, stirring every other day |
|---|---|---|
| Temperature | 75–80 °CSet[puglia-pat-rf] | Heat the whey |
| Whey from cheesemaking · Ewe, goat, cow or mixed whey, filtered through a fine sieve[puglia-pat-rf] | |
| 10–12 % | Milk · Optional[puglia-pat-rf] |
| 20 g per kg of ricotta | Salt[puglia-pat-rf] |
| Starter | spontaneous |
Total time across the recorded steps: 2.1 months – 6.1 months
What changes: Hot whey throws up flakes of curd that float to the top
Output: ricotta flakes floating on the whey.
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
Fresh ricotta is eaten within days. Ricotta forte is left to drain and go rancid, then stirred in clay tubs for months, so lactobacilli and fat breakdown make a sharp spread. In 14 market samples, fat breakdown was the main change and protein breakdown stayed moderate.
The regional sheet relies on careful cleaning of the wooden and clay tools and on rejecting any batch with an odd colour, smell or taste. Stirring every other day keeps mould from growing.
Every number is labelled with how it is known. How this atlas is made
Puglia lists it as a traditional product made the same way for at least 25 years; it is made all year but mostly from October to May. The dialect name scanta refers to its sharpness.
