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Cheese from Italy, Sappada
A Sappada ricotta whose name means "sour ricotta". Sweet cow whey from cooked-curd cheeses is left to sour on its own for a few days, then heated until it flocculates, so its acid comes from fermentation and the set itself from heat. The classic type is heated above 80 °C, drained in cloth bags, lightly smoked and aged; the other is heated to about 60 °C, pressed, salted, spiced and flavoured with tarragon.
| Sweet cow whey left from cooked-curd cheeses | [onaf-sheet][pat-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Herbs and spices; local tarragon for the fresh type | [pat-sheet][onaf-sheet] |
| Starter | none added; the whey sours naturally for a few days |
What changes: Sweet whey is left a few days and turns sour on its own
The whey is left to acidify "in a lactic way" for some days until it is sour enough; nothing acid is added. The dairy sheets give no pH.
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
A Sappada ricotta whose name means "sour ricotta". Sweet cow whey from cooked-curd cheeses is left to sour on its own for a few days, then heated until it flocculates, so its acid comes from fermentation and the set itself from heat. The classic type is heated above 80 °C, drained in cloth bags, lightly smoked and aged; the other is heated to about 60 °C, pressed, salted, spiced and flavoured with tarragon.
| Temperature | at least 80 °CReported[pat-sheet][onaf-sheet] | Heat until it flocculates |
|---|
The whey is soured naturally for days before it is heated, so no acid is added, and the dialect name means "sour ricotta". Sappada makes it two ways, smoked and aged or fresh with tarragon.
The classic type is heated above 80 °C and the fresh type to about 60 °C. The fresh type is kept sealed from air in jars or vacuum packs.
Every number is labelled with how it is known. How this atlas is made
The Veneto atlas says smoking is one of the oldest ways to keep food in the mountains, where wood is plentiful, and that Sappada still smokes its ricotta. The vacuum-packed fresh type keeps longer without the smoked, slightly bitter taste. ONAF adds that women once made the fresh saurnschotte in every home from surplus milk left four days by the wood stove, mixed it with tarragon gathered from mid-August to mid-September and kept it in wooden tubs. The chef Fabrizia Meroi revived the recipe, now made in the village dairy Plodar Kelder. It was entered in the Veneto list of traditional products.
