{"data":{"slug":"ricotta","name":"Ricotta","country":"Italy","milk":"mixed","style":"fresh","style_label":"Fresh","strength":1,"strength_label":"Mild","summary":"Whey cooked a second time \u2014 the thrift cheese that outlived its thrift.","image":"https:\/\/havarti.org\/cheeses\/ricotta\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/ricotta","region":"Nationwide","aka":null,"texture":"Loose, grainy curds, wet and light","rind":"None","age":{"min_months":0,"max_months":0,"label":"days"},"description":"*Ricotta* means recooked: the whey left over from making another cheese is reheated until the remaining proteins coagulate, and skimmed off. Strictly it is not cheese at all, being made from whey rather than milk.\n\nSweet, delicate and barely there, it goes both ways \u2014 into cannoli and cheesecake, or salted onto pasta. Sheep's-milk ricotta from the south is richer and noticeably better.","flavour_notes":["sweet milk","clean cream","a faint mineral note"],"pairings":["Honey","Lemon zest","Grilled bread","Spinach"],"vegetarian":true,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"paneer","name":"Paneer","url":"https:\/\/havarti.org\/api\/cheeses\/paneer"},{"slug":"brunost","name":"Brunost","url":"https:\/\/havarti.org\/api\/cheeses\/brunost"},{"slug":"feta","name":"Feta","url":"https:\/\/havarti.org\/api\/cheeses\/feta"},{"slug":"burrata","name":"Burrata","url":"https:\/\/havarti.org\/api\/cheeses\/burrata"}]}}