Ricotta Cheese to Buy
Ricotta is one of Italy’s best known and best-loved cheeses. This is probably because it is relatively easy to produce, and it has many qualities, making for a versatile cheese that can be used in many different ways. There are many different types of Ricotta Cheese to buy.
If you aren’t already familiar with this most useful of cheeses, maybe now is the time to give it ago. Below are five different variations on the Ricotta theme, waiting to be discovered:
Fresh Whole Milk Ricotta Cheese
Standard Ricotta cheese is usually consumed soon after production and so is referred to as fresh (i.e. recently produced) cheese. It can be made from whole milk, skimmed milk, whey (the liquid part of milk) or a combination of these.
Traditionally, Ricotta was made from whey as a way of making the most of the liquid left over after other cheeses had been produced from milk. However, due to low yield (as the whey doesn’t have much protein content) these days it is more common for Ricotta to be made directly from full-fat cow’s milk.
The essence of the traditional production method is nevertheless often still preserved. The milk is heated to a high temperature and acid is added. This causes the proteins in the milk to separate out from solution and form a floating solid, which is extracted, cooled and packaged giving rise to Ricotta cheese, the most simplest of cheeses!
The simplicity of Ricotta is also its beauty as it can be used in many ways.
It can be eaten on its own as a little cheese snack. It can be used as a light filling for pastries. The light flavor and texture contrast well with many other ingredients in preparing pleasant and nice-looking pasta dishes.
The moistness of Ricotta makes it suitable for adding moisture to otherwise dry foods such as breads or muffins. Its resistance to melting makes it good for adding viscosity to soups and sauces.
Click on the following link, if you fancy trying this Fresh Whole Milk Ricotta!
Ricotta Salata
This can be thought of as a preserved, hardened version of Ricotta.
As already mentioned, standard Ricotta is eaten fresh, soon after production. Indeed, even if packaged straight away and stored at below 4 degrees Celsius, it still only has a shelf life of three weeks.
However, if Ricotta is made from sheep’s milk and then pressed, dried, salted and then left to age for three months, Ricotta Salata results.
This is essentially Ricotta cheese, but that has hardened by losing some of its moisture content. It was originally produced in Sicily but is now widely available.
It retains the pure white color of Ricotta and doesn’t form a rind, even though it has been left to age.
The main advantage over standard Ricotta is that it is firmer so can be easily sliced or grated and added to various different dishes.
It has a mild sheep milk’s flavor and isn’t too salty despite the production method.
It’s worth trying if you are looking for a cheese that is easier to handle than standard Ricotta, keeps a little better once opened or want to add a light sheep milk’s taste to certain recipes.
Ricotta Impastata
This can be translated as ‘mixed’ or ‘pasted’ Ricotta. In other words, Ricotta Impastata is Ricotta cheese that has been whipped to remove lumps and produce a much smoother cheese product.
This form of Ricotta is particularly good for use as a sweetened dessert filling, such as in Cannoli (little pastry tubes with a sweet filling).
Soy Milk Ricotta
Those of us who are lactose intolerant or for whatever other reason don’t consume milk-based products, need not despair. There is even a version of Ricotta cheese made using Soybean milk.
By heating Soybean milk and adding acid, the proteins in it can be extracted in much the same way for ordinary milk. They float to the surface of the solution and can be gathered, drained and rinsed leaving a product analogous to Ricotta cheese.
This Soybean milk ricotta can then be used in the same way as Ricotta cheese, having the advantage of not containing any animal products or any lactose and being low fat. Thus, it’s suitable for vegans, people who don’t tolerate or like milk products and those who are just looking for a healthier, lower fat diet.
A version of Soybean Milk Ricotta is available here.
Ricotta Di Bufala
This is Ricotta cheese made from Buffalo’s milk. It is a PDO (Protected Designation of Origin) cheese, which means that in its authentic form it can only be produced in certain regions of Italy, using traditional methods. This ensures quality.
It is a smooth and creamy Ricotta, which can be used in much the same way as other types of Ricotta but adds a little Italian authenticity to one’s cooking. It can be obtained here.
There also exists Ricotta Di Pecora, which is Ricotta made from Sheep’s milk.
Both of these are products for those who are looking for quality ingredients, prepared in a traditional way. The use of one or the other depends more on personal preference than any striking differences between them.
Ricotta can also be baked (Ricotta Infornata), smoked (Ricotta Affumicata) or aged and mixed into a paste (Ricotta forte). These versions are however not readily available outside of the Southern regions of Italy, so are something to look out for, if you ever make it on vacation to that part of the world!
This is just a brief tour of the world of Ricotta cheese. Like with any food products, no matter how much is written about them, the proof of the pudding is in the tasting, so now’s the time to give them a go. Feel free to leave below any thoughts, comments or experiences with Ricotta cheese.
Sources and Further Reading:
Cheese (Kitchen Pro Series): page 39.
Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine p. 20