Learning more about Ricotta

What is Ricotta Fresca?

This rich fresh cheese is slightly grainy but smoother than cottage cheese. It's white, moist and has a slightly sweet and nutty flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. The word ricotta means "recooked," and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. The “recooked” refers to the fact that the original milk has been cooked once to separate curd from whey and the whey is then cooked again, being raised to a higher temperature , for the production of ricotta.

Ricotta should be firm, not solid, and consist of a mass of fine, mist, delicate grains. It should not feel prickly on the tongue or taste sharp or fruity. Ricotta can be eaten as is with a little salt, pepper and fresh herbs. This mild, sweet cheese is delicious in salads or with Prosciutto and melon. Ricotta is a favorite in pasta dishes such as manicotti or lasagna. As a dessert cheese, Ricotta works well with sugar, honey and fruit or baked in pastries or in desserts such as cassata or cheesecake.

Wine recommendation

Enjoy Ricotta with light, crisp white wine such as Sauvignon Blanc or Chenin Blanc. Also enjoy it with Frascati, Soave or Viognier.

Accompaniments

Fruit: Berries, tangerines, melon
Breads: Bagels, sweet, rolls, crusty Italian.
Condiments: Fresh herbs, pesto, jams or jellies, chocolate, candied fruit, liquors

See our recipe section under “Entertaining with Cantaré”