Ricotta vs Ziger
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.
Ziger
Facts
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Italy
- Place
- South Tyrol
Ziger is a fresh whey cheese from South Tyrol in Italy. The name is the Alpine word for this style, and the same word is used in Switzerland for a cheese made in the same way. Whey left after cheesemaking is heated so the proteins that remain set into a soft white curd. The result is mild, slightly tangy, and meant to be eaten fresh. It is closer to ricotta than to an aged mountain wheel with a firm rind.