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Cheese from Italy, Piemonte
Seirass is a boundary entry, set by heat, not by microbes. Whey from rennet sheep cheeses such as Sola and Murazzano is heated at once, before the whey gets more acid, to 60 °C, when 5–10% milk may be added, and then to about 90 °C, where the ricotta floats up. It drains a few hours in hanging linen cloths, is chilled, and is eaten within the first week.
| Whey from rennet sheep cheeses (Sola, Murazzano, Testun di pecora and others) | [pat-sheet][onaf-sheet] |
| Sheep milk (optional, for yield)5–10% of the whey | [pat-sheet][onaf-sheet] |
| Salt (the old practice)a small amount | [pat-sheet] |
| Starter | none; heat makes the curd |
Total time across the recorded steps: 12 h – 24 h
What changes: The fresh sheep whey is heated to 60 °C and a little milk is stirred in
The ricotta is started straight after the cheese so the whey does not grow more acid. In the past a little salt went in at this stage.
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
Seirass is a boundary entry, set by heat, not by microbes. Whey from rennet sheep cheeses such as Sola and Murazzano is heated at once, before the whey gets more acid, to 60 °C, when 5–10% milk may be added, and then to about 90 °C, where the ricotta floats up. It drains a few hours in hanging linen cloths, is chilled, and is eaten within the first week. Made in 4 steps over 12 h – 24 h. The longest step, drain in hanging linen, takes 12–24 h (ONAF (Organizzazione Nazionale Assaggiatori F…) and runs at 20–25 °C (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 12–24 hReported[onaf-sheet] | Drain in hanging linen |
|---|---|---|
| Temperature | 20–25 °CReported[onaf-sheet] | Drain in hanging linen |
The fresh Piedmontese ricotta from sheep whey only, made at once so the whey does not get more acid, and heated to about 90 °C.
The whey is heated to about 90 °C and the ricotta is kept cold and eaten within a week. The regional sheet notes that keeping the cold chain lowers the small risks further.
Every number is labelled with how it is known. How this atlas is made
The regional sheet lists three books as its record that the method has been steady for at least 25 years. They are Del Forno's I formaggi tipici del Piemonte e della Valle d'Aosta (1981), Doglio's Le cose buone del Piemonte, I formaggi (1996) and the ONAF Cuneo booklet I formaggi della Provincia di Cuneo (1997). It says that in the past a little salt went into the whey, and the ONAF sheet says the seirass was once also aged for more than 4 months.
