Ricotta Torte

Although classified as cheese, ricotta is in fact a byproduct of cheesemaking. It is made from the whey after it has been separated from the curd—in this country generally from cow’s milk. In Italy the genuine article is made from the whey of the ewe’s milk that goes to make Pecorino cheese, and it is creamier and less crumbly than ours. We’ve smoothed this ricotta out with feta cheese and eggs.