Ricotta is not technically a cheese in the strict sense but a whey product. The name means “recooked,” describing the process: whey left over from making other cheeses is reheated until the remaining proteins coagulate into soft, delicate curds.

Flavor Profile

Ricotta is mild, fresh, and lightly sweet with a clean milky flavor and almost no salt or tang. The texture is soft, moist, and finely granular, light rather than dense. Sheep’s milk ricotta is richer and more pronounced than the cow’s milk version, with a fuller mouthfeel.

How to Use

Ricotta is enormously versatile. It fills lasagna, ravioli, and cannoli, enriches cheesecakes, and spreads on toast with honey or olive oil. Fold it into pancake batter for lightness, dollop it onto pizza, or serve it simply with roasted vegetables and good olive oil.

Pairing Suggestions

Pair with a Prosecco, a Moscato d’Asti, or a light white. Serve with honey, fresh berries, lemon zest, olive oil, cracked pepper, and grilled bread.

Storage

Keep refrigerated and tightly covered. As a fresh product, use within five to seven days. Drain off any liquid that separates before using.