Ricotta vs Ricotta forte
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.
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.