Ricotta

Ricotta is an Italian whey cheese and is most familiar in its fresh, unripened form when it is white and creamy with a soft, smooth texture, and a bland, slightly sweet flavor. It also exists dried and salted; and, aged, as a harder grating cheese. Traditionally Ricotta is produced from ewes’ milk whey, but cows’ milk whey is used in Piedmont. Nowadays the whey is sometimes enriched with whole or skimmed milk. Ricotta is an exceptionally versatile cheese: eaten fresh as a dessert with fruit or with liqueur, powdered chocolate or coffee added, and also featured extensively in Italian cooking – especially as a filling for pasta dishes and pastries. It should be used within 24 to 36 hours. (257)