“The ricotta can not be called cheese, as it is classified simply as a dairy product: in fact it is not obtained through the coagulation of casein, but it’s taken from the proteins of the whey, that is the liquid part which separates from the curd during the cheesemaking.” Ricotta is a creamy white cheese, […]
“The ricotta can not be called cheese, as it is classified simply as a dairy product: in fact it is not obtained through the coagulation of casein, but it’s taken from the proteins of the whey, that is the liquid part which separates from the curd during the cheesemaking.” Ricotta is a creamy white cheese, its paste is soft and even; it can be eaten fresh as is in order to enjoy its delicacy, or it can be used in many recipes and local dishes too, especially for the preparation of many desserts as well as savoury specialities.