Cheese story
What is Ricotta?
A soft whey cheese used in both savoury and sweet Italian cooking.
Origin
Italy-wide, Italy
Milk
whey from cow, sheep, goat or buffalo
Board role
Fresh / bright
Cheese profile
Country
Italy
Region
Italy-wide
Milk type
whey from cow, sheep, goat or buffalo
Texture
fresh whey cheese
Rind
none
Ageing
fresh
Vegetarian
Check the rennet / producer
Milk treatment
yes
Flavour profile: mild, sweet, milky, fluffy
Origin, protection and character
Ricotta comes from Italy, especially Italy-wide. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
fresh
How to serve Ricotta
pasta fillings, desserts, pancakes, salads
Good food matches
honey
berries
spinach
pasta
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
