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Cheese from Italy, Piemonte
Seirass is a boundary entry, set by heat, not by microbes. Whey from rennet cow, goat or sheep cheese is heated to 60 °C, 5–10% milk may be added, and at about 90 °C the ricotta rises; unlike fresh ricotta it is heated on slowly to 90–95 °C to dry it. It drains in a cloth, may be pressed, is salted, and ages at least 50–60 days, sometimes wrapped in wild thyme or smoked by the hearth.
| Whey from rennet cheeses of cow, goat or sheep, alone or mixed | [pat-sheet] |
| Milk (optional, for yield)5–10% of the whey | [pat-sheet] |
| Salt | [pat-sheet] |
| Mountain herbs such as wild thyme (optional wrapping) | [pat-sheet] |
| Starter | none; heat makes the curd |
Total time across the recorded steps: 50 days – 2 months
What changes: Fresh 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 cow, goat or sheep cheese is heated to 60 °C, 5–10% milk may be added, and at about 90 °C the ricotta rises; unlike fresh ricotta it is heated on slowly to 90–95 °C to dry it. It drains in a cloth, may be pressed, is salted, and ages at least 50–60 days, sometimes wrapped in wild thyme or smoked by the hearth. Made in 5 steps over 50 days – 2 months. The longest step, dry and age, takes 50 days – 2 months (Regione Piemonte 2015).
| Main step | 50 days – 2 monthsReported[pat-sheet] | Dry and age |
|---|---|---|
| Temperature | 60 °CReported[pat-sheet] | Heat the whey and add milk |
Once the main way ricotta was eaten in Piedmont. It is heated longer than fresh seirass, to 90–95 °C, so it is drier, then salted and aged at least 50–60 days. Today it is made mostly in summer on the alpine pastures.
The whey is heated to 90–95 °C. The regional sheet names no particular hazard in the method and says ordinary good dairy hygiene is enough, but it reports no test of the aged cheese.
Every number is labelled with how it is known. How this atlas is made
In the past it was the main way ricotta was eaten, because drying and ageing kept the fresh ricotta's food value for longer. In north-eastern Piedmont it was traditionally smoked in part, laid on a board beside the fireplace or inside it. Today little is made, mostly in summer on the alpine pastures.
