Ricotta

ricotta an Italian cheese which is by far the best known of whey cheeses. The name, meaning ‘recooked’, refers to the process of manufacture.

The production of ricotta is an economical way of using the whey left over after the production of cheeses such as provolone. This whey contains protein which can be coagulated. The resulting cheese has little flavour but many uses; and it has become popular wherever Italian gastronomic influence has spread. It may be regarded as the Italian equivalent of cottage cheese, so long as it is understood that it is a different product, although with similar characteristics and uses.