Place of Origin
Ricotta is a fresh soft cheese with a sweet taste and no rind. It is made using the serum from the processing of the cheese, for this reason is considered a by-product of milk processing more than a cheese.
Ricotta cheese is made with the liquid part that remains after making the cheese. This is heated to 80-85 degrees and once at the right temperature, is added an adjuvant to acidify the serum rapidly.
This allows the globulins to reach the surface and collected to make ricotta.
Ricotta cheese can be eaten alone, accompanied with meats or vegetables. It can also be used for various savoury and sweet recipes and as a seasoning for pizzas.
Ricotta pairs well with white wines such as Martina Franca Bianco DOP or Ostuni Bianco DOP.