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Ricotta is a whey cheese. Its name means ‘recooked’ and uses whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production.
Ricotta is in fact produced from whey, the liquid separated out from the curds when the cheese is made. Most of the milk protein, especially casein, is removed when the cheese is made, but some protein remains in the whey, mostly albumin.
Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 5% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter.
In 2013 Il Casaro has won the Silver Medal for the Langham Champion Fresh Unripened Cheese with “Ricotta Mousse”.