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| Appearance |
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White and moist; resembles cottage cheese with a very fine curd |
| Taste |
| Mild but semi-sweet |
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Lasagna. manicotti.ravioli. what makes them so good? The creamy Ricotta filling, of course. Moist and smooth, mild and lightly-sweet, Ricotta is a staple of Italian kitchens. But its deliciousness isn't limited to pasta and tangy tomato sauces - mix it with herbs and dip vegetables or crackers in it. Try it with berries or muffins. Or, blend it with cream cheese or Mascarpone for the luscious sweet filling of a cannoli or cheesecake. |
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Image © Wisconsin Milk Marketing Board.
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Mimosa and juice | Sweet berries | Croissants, muffins, mild rye bread, water biscuits
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More
about pairings > |
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| Ricotta is actually a by-product of cheeses like Provolone and Romano. When the liquid remnants of these other cheeses are re-cooked, additional curds rise to the surface. When the curds are gathered, drained and stirred together, the velvety Ricotta is born. |
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