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Cheese from Italy, Sicilia
Made in 4 steps over 24 h – 2 days. The longest step, mould and salt, takes 24 h – 2 days (ONAF).
| Main step | 24 h – 2 daysReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 50–55 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow, sheep, goat or milk, mixed whey ('lacciata') plus ~10% raw whole milk of the same species |
| Starter: acid whey 'agra' (pH 4–4.5) or water with vinegar |
Total time across the recorded steps: 24 h – 2 days
What changes: Raw whole cow or sheep milk goes into the vat
C, S, G or mixed whey ('lacciata') plus ~10% raw whole milk of the same species
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
Salted ricotta dried and baked repeatedly in a wood oven until browned.
Every number is labelled with how it is known. How this atlas is made
