CHEESE & CHARCUTERIE
CW%20Cheese%20&%20Charcuterie%20Catalog_Web
CW%20Cheese%20&%20Charcuterie%20Catalog_Web
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RICOTTA<br />
Ricotta came about when cheesemakers endeavored to find a use for the leftover<br />
whey from cheese production. Ricotta, or “re-cooked” cheese is produced by heating<br />
the leftover whey until the small, granular curds coagulate. These are skimmed<br />
and drained, traditionally in baskets. It may also be made with part-skim or whole<br />
milk. Ricotta ranges from dry to very moist and creamy in texture, depending in<br />
some part on fat content and region of production. Ricotta Salata is fresh Ricotta<br />
that has been salted, pressed and aged until it is firm and somewhat crumbly in<br />
texture, with a mellow, salty finish.<br />
Milk: Cow, sheep, goat or buffalo<br />
Appearance: White<br />
Texture: Grainy, creamy, moist<br />
Flavor: Rich, sweet, fresh milk<br />
Aroma: Milky, sweet<br />
Pairing Suggestions: Grilled bread, honey, olive oil, black pepper, pasta, desserts<br />
Interesting Fact: Ricotta is technically not a cheese, but rather a dairy product like<br />
sour cream, as no rennet or cultures are used in its production.<br />
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