Ricotta cheese 250g/12 Francia

In Italian, Ricotta means re-cooked, which thoroughly defines the way this cheese is made. It is not obtained from milk, but from the whey left over from the production of milk cheese. First, it is additionally acidified, and then cooked so that the remaining milk proteins in the liquid coagulate. Therefore, Ricotta is a whey product, which from a technical point of view is not actually cheese. Ricotta is most often used as an addition to dishes and fillings, such as ravioli. Although popular throughout Italy, it originates more from the center and south of the Italian boot – it is characteristic of regions such as Abruzzo and Marche. In the north, a richer Mascarpone was originally used.