Lat Bri Ricotta

###Tasting Notes from the Curator Italian Fresh Ricotta is smooth and tastes mildly sweet. This cheese is ideally firm but not totally solid. Given it is a fresh cheese, it is not aged and does not have the same texture as that of dry cheeses like Parmesan or Manchego. It has more moisture locked in, not to mention light and very delicate. It produces a clean, smooth flavor that makes it a perfect pairing partner to a number of recipes, most especially in the Italian cuisine.

###Pairings Ricotta is a popular ingredient in many Italian dishes like manicotti, cassata, cheesecake, calzone and ravioli and dips, among others. It is commonly used a lasagna filling and blends really well with tomato sauce. On the same note, it is added on top of pizza to bring some freshness to the dish. It is also suitable as a sauce thickener and occasionally added to soups. Some prefer to use ricotta as a substitute to cream cheese, with a drizzle of honey and some black pepper over toast for a quick brunch fix or mixed in with any in-season fruit for an instant dessert.

Fresh Ricotta pairs great with light-bodied wines like Sauvignon Blanc.

###Italian for Recooked The word “Ricotta” translates to “recooked” in Italian. Making this cheese requires that milk be separated into two things–curds and the liquid. The liquid left behind is whey and is what makes up the entirety of ricotta. You can say that cheese is repurposed and recooked this way. The whey is then heated and mixed in with some form of citrus to allow it to coagulate. The curds formed in this process are then emptied into a cheesecloth and strained. What is left would be the delicious soft fluffy white ricotta you enjoy today.

Storage Instructions

Store in a covered container, inside the fridge at 2-6°C