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Ricotta
Appears in
By Rose Gray and Ruth Rogers
Published 1995
Ricotta is a fresh ‘cheese’ made from the re-cooked whey of milk separated for cheese-making (usually Pecorino or mozzarella). It is actually a by-product of cheese, not really a cheese in itself. It can be made from buffalos’, cows’ or sheeps’ milk; a goats’ milk ricotta is made at Parma. The curds are shaped in traditional baskets. All varieties only last for two to four days.
Piedmontese ricotta is made from cows’ milk, and is very creamy. It is usually eaten with sugar. Ricotta Romana is made with sheeps’ milk. Ricotta salata is Sicilian, salted and dried in the sun. Ricotta di bufala, the most rare and delicate of all, comes from Naples, and we have it flown in especially. We serve it with honey. It is equally good with extra virgin olive oil and a rocket salad.