RICOTTA CHEESE
Ricotta (Italian pronunciation: [riˈkotta]) is an Italian whey cheese made from cow milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the caseinhas been used to make cheese, notably albumin and globulin. Ricotta (literally meaning “recooked”) protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling
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Description
Ricotta cheese: this ancient Roman cheese was enjoyed in many interesting ways, as an additive to a basket of freshly picked olives and grapes or some musk melon, watermelon, or mango. This rough-edged cheese has its own thing going on. We suggest you try this with any fresh fruit salad and let it surprise you.
Weight: 150g
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