Ricotta

Italian. Ricotta is available made from whey, part skim milk, and whole milk, and each type performs differently when heated or cooked. The higher the milkfat content of a cheese, the more creamy and buttery the texture. Cheeses made with lower milkfat will have a firmer texture. This means that different Ricotta' s will perform differently. For example, whey Ricotta would yield a firm stuffing that would maintain it's texture. Part Skim Ricotta would yield a softer stuffing with a creamier flavor. Whole Milk Ricotta would yield the softest stuffing and a more rich buttery flavor. Whey and Part Skim Ricottas would be best used in dishes where the stuffing needs to be firm and maintain its texture. Lasagna, or foods that would be held in steam tables for long periods. Whole milk Ricotta might be best suited to stuffing's where a creamy texture is desired and is encased. Ravioli for example.

Kind or Name Place of Origin	Milk Used	Aging Period	Color	Texture	Flavor	Purchase Unit
Ricotta Cheese (Italy)	Cow’s milk, whole or partly skimmed, or whey from cow’s milk with whole or skim milk added. In Italy, whey from sheep’s milk	Unripened	White	Soft, either moist or dry and grainy	Bland. semisweet	Pint and quart containers; 3-lb. metal can

Uses: Appetizers, salads, snacks, lasagne, ravioli, noodles and other cooked dishes, grating, desserts

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