Valtorta Fiurit

Fiurì or fiurit is the product resulting from a production method in which none of the residues from dairy processing are wasted. It was common practice to remove the first cream that emerged when boiling whey in the valleys of Brescia and Bergamo, as it was all through the Alps and in the region of Friuli where flurì is produced and in Poschiavo Valley in Canton Grigioni where fiurìt is found.This fiore di ricotta (flower of the ricotta) is a byproduct of ricotta production produced from the whey obtained during cheesemaking and the addition of citric acid. It has a creamy and thick, semi-liquid consistency that is slightly grainy and is pure white in color. The flavor is very delicate and slightly sweet – somewhere between yogurt and ‘regular’ ricotta – with a pleasing freshness. Sometimes fiurì has a rather sweet taste, especially when latì (the milk left in the churn after butter is made) is added to increase the yield.? When the whey is heated to 85-90°C and citric acid is added, a kind of flowering occurs: the formation of clots that float to the surface just a little before the first ricotta is formed. These ‘flowers’ are quickly scooped up with a spatula so they do not end up mixed with the ricotta itself. The cream obtained is stirred with a whisk made from stripped pine branches, to render a more homogenous consistency. The fiurì is then placed in a dairy refrigerator and consumed within a brief time.Fiurì is an ideal accompaniment to polenta, and is often consumed for breakfast. Vinegar or acidity is sometimes added to produce a harsher flavor suitable for particular recipes and to use as an alternative to sour cream. Fiurì is a commonly made for self-consumption, given the necessity for it to be consumed when very fresh. Its short shelf life has made commercialization difficult outside the production zone.