It has a slightly conical shape and weighs between 2-5 ounces, its rind is irregular and brownish in color often with accentuated streaks. The paste is white, dry and grainy and the taste is smoky and delicate.
Processing, preserving and aging:
The residual whey left over from the production of malga cheese, added to milk, buttermilk or cream that rises to the surface, is brought to near boiling point (80-90°C) inside the same copper vessels used for the transformation of milk into malga cheese.When the mass reaches the desired temperature, the coagulation is enabled by adding citric acid or, until a few years ago, the famous 'sitzai', made with sour whey and aromatic herbs collected in the woods. The ricotta, when it surfaces, is scooped up with a special perforated spoon and left to dry for two days before being smoked in special chambers with the help of direct smoke from a wood burning fire.
Equipment and materials used in the preparation:
Copper boilers are used with wood fires for the heating, cheesecloth straining bags to collect strain and give ricotta its shape; wooden boards for salting and grates for the smoking. process.
This phase occurs in a separate room where the ricotta is placed on metal or wooden gratings situated right above the smoke outlet point.