Kopanisti vs Ricotta forte
Kopanisti
Facts
- Milk
- Mixed milk
- Texture
- Soft
- Rind
- No rind
- Country
- Greece
- Place
- Cyclades
- Status
- PDO
Kopanisti is a soft, salty, and peppery cheese from the Cyclades, in Greece. The name is protected for cheese from that island group. It is made from cow's milk, sheep's milk, goat's milk, or a mixture, depending on the herd. Makers knead the curd more than once while it ripens, which spreads a strong microbial flavor through the paste. The result is a spread, not a sliceable wheel, and the color runs from off white to a light beige.
Ricotta forte
Facts
- Texture
- Soft
- Type
- Whey
- Rind
- No rind
- Country
- Italy
- Place
- Apulia
Ricotta forte is a fermented whey cheese from Apulia, in southern Italy. Fresh ricotta is salted and left to ripen until it becomes a dense, spreadable paste with a fierce smell. The result is not a mild scoop from a fresh tub. It is sharp, spicy, and a little bitter, and cooks use it as a seasoning more than as a main cheese. Jars and small tubs are the usual form, because the paste has no rind to hold a wheel.