Cacioricotta vs Ricotta
Cacioricotta
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
Cacioricotta is an Italian cheese whose name joins cacio, a cheese, with ricotta. The make uses whole milk and a high heat, then rennet, so the curd keeps proteins that a simple whey ricotta and a simple rennet cheese would split apart. Fresh pieces are white, soft, and lightly sweet or gently salty, with no real rind. The surface may show the weave of the basket used to drain them. It is a country cheese eaten soon after making or kept until it dries.
Ricotta
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Italy
Ricotta means recooked. It is made by heating whey left from another cheese until the remaining proteins set into a fine, moist curd.