Ricotta

After Parmesan, ricotta is the cheese most frequently used in cooking. However, like mascarpone, it is not a true cheese, rather a by-product of cheese-making, being made from the whey after its separation from the curd. (One of the most famous Italian ricotti is made from the whey of the sheep’s milk used in the manufacture of pecorino.)

Ricotta can be made with cows’ and sheep’s milk as well as that of goats, or from a mixture; the fat content varies according to the milk used, but is usually between 15 and 20 per cent. One exception is when the ricotta has been made with buffalo milk that has been used to produce mozzarella. This consequently has a much higher fat content. Ricotta is used in many cooked dishes and pasta fillings. It is widely used in desserts and cakes as well.