Fresh
Mixed herd’s milk
Ricotta
Whey cooked a second time — the thrift cheese that outlived its thrift.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
*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.
Sweet, delicate and barely there, it goes both ways — into cannoli and cheesecake, or salted onto pasta. Sheep's-milk ricotta from the south is richer and noticeably better.
Tastes of
sweet milk
clean cream
a faint mineral note
Put it next to
Honey
Lemon zest
Grilled bread
Spinach
Tasting notes
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