Softly, Softly, Nice and Cheesy: Part Middle

Here again... Prudence Dapperling's "Mouse in a Million" BIG CHEESE Blog!

Another delightful Italian "softy" is Ricotta.

Primarily a product of Lombardy, Ricotta is made from the whey byproduct of cheese made of fresh sheep's and goat's milk. Like Mascarpone, Ricotta is actually more of a dairy product than a cheese.

Ricotta was originally made in Rome (in the province of Lazio) from whey that was the byproduct of Romano cheesemaking. The disposal of whey has always been a problem. You can't just throw it away because it fouls up sewers and waterways by promoting the growth of algae, which uses up the water's oxygen supply and kills the fish. In the last century, it was discovered that whey could be turned into "cheese" by heating it up to create a new curd that, when drained, could be turned into Ricotta.

Italian Ricotta is made mostly from the whey of sheep's milk or the milk of water buffaloes, though cow's or goat's milk can also be used. This Ricotta has a wonderful mild, sweet, and nutty flavor and a somewhat dry texture.

Ricotta, like Mascarpone, mixes well with other foods, enhancing their flavor and texture. You can eat it with fruit or vegetables, mixed in with dessert or pasta recipes, or just by itself.

Italian buffalo milk ricotta is a particularly wonderful taste experience. Look for it at your favorite specialty shop and pick some up. You'll be glad you did! 

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