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78:"Ricotta" production has been documented in Italy back to the Bronze age (see the Knowledge article on "ricotta"). The name "ricotta" ("boiled again") refers to the use of milk serum that remains after the production of cheese; the serum is acidified and boiled again and the proteins still contained in the serum (lactoglobulins; casein is no longer there) coagulate and precipitate as curds. The French term
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Since Ziger has little taste, it is generally sprinkled with salt and pepper, whether it is eaten fresh or fried. It is also used in bakery, notably for
Zigerkrapfen, which are fritters filled with a sweet and flavored Ziger filling. These are made since the 18th century and are particularly popular
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and selected lactic acid bacteria. It is then heated to around 90 °C. The precipitation of whey proteins is obtained by lowering the pH, or by adding acid (lactic, acetic or citric). The solid parts are then collected using a strainer and poured into pierced molds in which the product will be
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They are then slightly compressed and left alone for about a day, after which the cheese is ready to be eaten.
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left to drain and, therefore, to firm up. The product is ready to sold the following day.
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to produce one kilogram of Ziger. Today whey is obtained after curdling the milk using
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is mentioned among other cheeses in a Gruyère document dating from 1312. In
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is added, cheese curds form and are removed with a wooden pail.
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Ziger (left) is a byproduct of the manufacture of hard cheese (
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461:Vacherin Fribourgeois
376:List of Swiss cheeses
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391:Belper Hirn
386:Appenzeller
219:Whey cheese
172:acetic acid
68:staple food
48:Switzerland
584:Categories
554:Schabziger
529:Anthotyros
436:Schabziger
406:Bleuchâtel
230:References
156:Ballenberg
129:Production
92:Schabziger
62:. Made of
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276:"Ricotta"
119:Leventina
27:, right).
544:Mizithra
421:L'Etivaz
411:Emmental
310:29 March
285:29 March
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213:See also
111:Mascarpa
60:Emmental
25:Mutschli
549:Ricotta
539:Manouri
534:Brunost
416:Gruyère
251:"Sérac"
107:Ricotta
94:, from
74:History
56:Gruyère
40:Ricotta
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431:Sbrinz
170:After
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103:Ticino
96:Glarus
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524:Anari
115:Zigra
80:sérac
36:Sérac
32:Ziger
559:Urdă
312:2023
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135:milk
123:züfé
84:séré
64:whey
58:and
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