Ricotta is a soft, unripened Italian curd cheese. It is the byproduct of the whey of other cheeses. It is sweet in flavor and grainy in texture. Ricotta is used often in Italian sweets (most notably Cassata alla Sicilian) and in savory dishes as pasta stuffing. Back to the top
a fresh, soft, grainy white cheese used in Italian recipes both sweet (cheesecakes, etc.) and savoury (e.g., lasagna, manicotti).
An un-ripened soft and creamy Italian ewe's milk curd.
soft Italian cheese like cottage cheese
An Italian ewe's milk curd cheese that when unripened is creamy, soft and smooth. It can be eaten fresh with fruit or flavoured with sugar and cinnamon as it has rather a bland flavour. It is used in many Italian dishes especially as a stuffing for ravioli or in pastries.
Italian] rich, fresh, moist cheese resembling cottage cheese, that may be made with whole or skim milk. Originally Ricotta was made from sheep's milk.
Fresh, smooth, soft, and slightly salty Italian cheese that is similar in texture to cottage cheese. Used in a variety of dishes, including lasagnas and pizzas.
A soft, moist, fresh or unripened cheese with a mild, slightly sweet flavor and a finer curd than cottage cheese. "Ricotta" is Italian for "recooked," a reference to the fact that it is made by reheating the whey (the liquid that separates from the curds during cheesemaking) from cow's-milk cheeses. Ricotta produced in the United States may contain milk in addition to whey. Delicious by itself, ricotta is an essential ingredient in Italian cheesecake, and in fillings for lasagna and various stuffed pastas.
a fresh, moist, slightly sweet Italian style cheese similar to cottage cheese; used in savory dishes such as lasagna and desserts such as cheesecake
This fresh, mild soft cheese is made from the left-over whey from the milk of cows, sheep, goats and buffaloes; generally eaten with sugar or salt, and used widely in cooking.
A soft Italian curd cheese made from whey which is...
