Ricotta
Pronounce it: ree-cot-a
Ricotta is an Italian whey cheese made from cow's milk. Traditionally made from the by-products from cheeses such as mozzarella and provolone, its name means 'cooked again' and denotes the method of production. Ricotta has a rich but delicate flavour and a grainy texture. Many regional variations exist, from Ricotta Romano, made from sheep's milk, to Ricotto Salata, which is dried and salted.
Availibility
Available all year round, ricottas vary tremendously in quality. Use cheese from a specialist producer for the most authentic dishes.
Choose the best
Watch out for gritty, lumpy or wet cheeses. The texture should be firm but not solid, and grainy.
Prepare it
Serve as a dessert cheese, or crumble into warm pasta.
Store it
Keep refrigerated and consume by the use-by date.
Cook it
Often served in Italy with chocolate shavings or cinnamon as a simple dessert, ricotta also forms the base of a range of pasta sauces.
Can't find it
Try mascarpone.
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