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Ricotta | Local Cheese From Apulia, Italy | TasteAtlas
Ricotta | Local Cheese From Apulia, Italy | TasteAtlas
Ricotta | Local Cheese From Apulia, Italy | TasteAtlas
Ricotta | Local Cheese From Apulia, Italy | TasteAtlas

Ricotta

Ricotta is a fresh, soft cheese made from sheep's, cow's, goat's or Italian water buffalo's milk. Technically, it is not a cheese but a creamy curd made by reheating the whey, a byproduct of cheesemaking – hence the name ricotta, which literary means re-cooked.


Ricotta curds are white and creamy, very fresh, and slightly sweet in taste. The shape and weight might vary, depending on the milk used in the process, but it usually has a conical shape achieved by the usage of fuscella - a traditional container in which the cheese is placed after skimming in order to drain.


It can be consumed alone or accompanied by other cheeses or cold cuts, but its subtle aroma also makes it an excellent ingredient in many recipes.