Sheep’s Milk Ricotta
Sheep’s Milk Ricotta cheese is made from whey, the low-fat, watery byproduct of cheese making. Originating in Italy, the name “ricotta” comes from the Latin recocta or “recooked,” reflecting the fact that the whey is reheated after being “cooked” once already when separating the curds and whey. With its fuller flavour and mellow finish it would make a brightly flavoured dip mixed with any home-grown herbs and sprinkled with olive oil.
Comparable Cheese: Ricottta Fresca, Ricotta di Bufala
- Rind: No
- Vegetarian: No
- Type: Soft
- Pairing: Viognier, Chenin Blanc