Ricotta fresca tradizionale - Traditional Ricotta
CHF 4.50*
Content:
0.25 Kilogramm
(CHF 18.00* / 1 Kilogramm)
Available, delivery time: 1-2 days
Product number:
FOR-5129.1
Product information "Ricotta fresca tradizionale - Traditional Ricotta"
Ricotta is a soft to firm Italian fresh cheese. It is made from whey. Originally, sheep's cheese whey was used as the raw material (ricotta di pecora). The ricotta is enriched with milk or cream to create different fat content levels.
Ricotta (from Latin "recocta" or ita. "ri-cotta" "cooked again") is a fresh cheese from Italy. Ricotta is made from the whey of sheep's milk, goat's milk, buffalo milk or cow's milk or from a mixture of these types of milk and is therefore a whey cheese or whey protein cheese. The whey used for ricotta used to come from the production of mozzarella, provolone or pecorino. Today it is also made from the whey of other cheeses.
This ricotta fresca is made from cow's milk whey.
The whey produced during cheese-making has hardly any protein left in the form of casein, but still enough protein in the form of albumin. This first coagulates at a temperature of over 70°C. This high-quality protein in the whey is sufficient to obtain enough jelly for the ricotta by heating it.
The production of fresh cheese from whey has a very long tradition in Italy. There are reports from ancient Rome that a fresh cheese was made by boiling the whey left over from the production of cheese. According to the writing "De agri cultura" (ca. 150 BC) by the Roman statesman Marcus Porcius Cato (Cato the Elder, 234 BC - 149 BC), sheep's milk had three uses in ancient Rome: It was used for religious-sacred purposes, it was drunk and it was made into fresh or hard cheese, with ricotta being made from the whey. The Roman writer Lucius Iunius Moderatus Columella (? - 70 AD) also describes the production of ricotta in his "De re rustica" (full title: "rei rusticae libri duodecim"), a 13-volume guidebook on how to run a farm.
According to legend, Francis of Assisi played an important role in the spread of ricotta: He is said to have built a sheep pen in a town in Lazio in 1223 and taught the local shepherds the art of making ricotta.
Over the centuries, ricotta became an important food for the poorer classes of the Italian population. For the shepherds in particular, their daily meal often consisted only of bread and ricotta.
Ricotta can be eaten practically straight after draining. The cream cheese has a white colour and a soft, slightly crumbly texture. The taste is creamy and mild. It is suitable for preparing savoury dishes such as pizza toppings, making gnocchi or filling ravioli and tortellini. It can also be used to prepare desserts such as cheesecake or tiramisu.
Properties "Ricotta fresca tradizionale - Traditional Ricotta"
| Milk processing: | Pasteurised |
|---|---|
| Milk type: | Cow's milk |
| Origin: | Lombardy |
| Taste: | Mild |
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