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90:"Ricotta" production has been documented in Italy back to the Bronze age (see the Knowledge (XXG) 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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317:Culinary Heritage of Switzerland
292:Culinary Heritage of Switzerland
267:Culinary Heritage of Switzerland
236:Swiss cheeses and dairy products
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145:It takes about 40 liters of
341:Ziger on SwissMilk (German)
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54:(Italian), is a group of
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82:in the Alpine regions.
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473:Vacherin Fribourgeois
388:List of Swiss cheeses
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117:, Ziger is known as
478:Vacherin Mont d'Or
438:Raclette du Valais
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18:Zigerkrapfen
581:Ziger/Sérac
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403:Belper Hirn
398:Appenzeller
231:Whey cheese
184:acetic acid
80:staple food
60:Switzerland
596:Categories
566:Schabziger
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448:Schabziger
418:Bleuchâtel
242:References
168:Ballenberg
141:Production
104:Schabziger
74:. Made of
66:, such as
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288:"Ricotta"
131:Leventina
38:, right).
556:Mizithra
433:L'Etivaz
423:Emmental
322:29 March
297:29 March
272:29 March
225:See also
123:Mascarpa
72:Emmental
36:Mutschli
561:Ricotta
551:Manouri
546:Brunost
428:Gruyère
263:"Sérac"
119:Ricotta
106:, from
86:History
68:Gruyère
52:Ricotta
463:Tilsit
443:Sbrinz
182:After
151:rennet
115:Ticino
108:Glarus
100:Valais
536:Anari
127:Zigra
92:sérac
48:Sérac
44:Ziger
571:Urdă
324:2023
299:2023
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147:milk
135:züfé
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76:whey
70:and
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113:In
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