Ricotta Romana is a fresh milk product made with sheep’s milk whey obtained from animals in the Lazio region that are pasture-grazed or fed on forage that grows in the region. Pastures and grass reserves are the only food for the sheep and the reason behind the sweet flavors of the whey.
At the beginning of 1900, it was the only source of food for the sheep herders who produced it. The sheep’s particular diet, which mainly consists of typical grassland and pastures in the geographical production area, influences the quantity of lactose in the milk whey (no less than 3,55 %).
This attribute gives Ricotta Romana the sweetish taste that distinguishes it. Ricotta Romana is made following traditional techniques: whey is warmed up to 90°C and stirred lightly to help it coagulate in small flakes. Flakes are gathered and put in the traditional cone shaped pots called fuscelle.
Ricotta Romana is white and lumpy with a characteristically sweet and milky taste. The cheese can be eaten on its own or used as an ingredient in the preparation of various dishes. It is particularly recommended to pair it with rye bread or dill bread.
