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Ricotta () is an
Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...
whey cheese Whey is the liquid remaining after milk has been curdling, curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types ...
made from
sheep Sheep (: sheep) or domestic sheep (''Ovis aries'') are a domesticated, ruminant mammal typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to d ...
,
cow Cattle (''Bos taurus'') are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Mature female cattle are called co ...
,
goat The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the ...
, or
Italian water buffalo The Italian Mediterranean buffalo is an Italian breed of water buffalo. It is of the river sub-type of water buffalo and is similar to the buffalo breeds of Hungary, Romania, and the Balkan countries. It is the only indigenous water buffalo b ...
milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...
whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard c ...
left over from the production of other
cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
s. Like other whey cheeses, it is made by coagulating the proteins that remain after the
casein Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ...
has been used to make cheese, notably
albumin Albumin is a family of globular proteins, the most common of which are the serum albumins. All of the proteins of the albumin family are water- soluble, moderately soluble in concentrated salt solutions, and experience heat denaturation. Alb ...
and
globulin The globulins are a family of globular proteins that have higher molecular weights than albumins and are insoluble in pure water but dissolve in dilute salt solutions. Some globulins are produced in the liver, while others are made by the immune ...
.
Ricotta Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein h ...
() protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some
fresh cheese There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criter ...
variants, though considerably lighter. It is highly perishable. However, ricotta is also made in aged varieties which are preservable for much longer.


History

The production of ricotta in the Italian peninsula dates back to the
Bronze Age The Bronze Age () was a historical period characterised principally by the use of bronze tools and the development of complex urban societies, as well as the adoption of writing in some areas. The Bronze Age is the middle principal period of ...
. In the second millennium BC, ceramic vessels called milk boilers started to appear frequently and were apparently unique to the peninsula. These were designed to boil milk at high temperatures and prevent the milk from boiling over. The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk. The production of
rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, su ...
-coagulated cheese, though, overtook the production of fresh whole-milk cheeses during the first millennium BC. Bronze cheese graters found in the graves of the
Etruscan __NOTOC__ Etruscan may refer to: Ancient civilization *Etruscan civilization (1st millennium BC) and related things: **Etruscan language ** Etruscan architecture **Etruscan art **Etruscan cities **Etruscan coins **Etruscan history **Etruscan myt ...
elite prove that hard-grating cheeses were popular with the aristocracy. Cheese graters were also commonly used in ancient Roman kitchens. Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer. The increased production of rennet-coagulated cheese led to a large supply of sweet whey as a byproduct. Cheesemakers then started using a new recipe, which used a mixture of whey and milk to make the traditional ricotta as it is known today. The
ancient Romans The Roman people was the ethnicity and the body of Roman citizenship, Roman citizens (; ) during the Roman Kingdom, the Roman Republic, and the Roman Empire. This concept underwent considerable changes throughout the long history of the Roman ...
made ricotta, but writers on agriculture, such as
Cato the Elder Marcus Porcius Cato (, ; 234–149 BC), also known as Cato the Censor (), the Elder and the Wise, was a Roman soldier, Roman Senate, senator, and Roman historiography, historian known for his conservatism and opposition to Hellenization. He wa ...
,
Marcus Terentius Varro Marcus Terentius Varro (116–27 BCE) was a Roman polymath and a prolific author. He is regarded as ancient Rome's greatest scholar, and was described by Petrarch as "the third great light of Rome" (after Virgil and Cicero). He is sometimes call ...
, and
Columella Lucius Junius Moderatus Columella (, Arabic: ) was a prominent Roman writer on agriculture in the Roman Empire. His in twelve volumes has been completely preserved and forms an important source on Roman agriculture and ancient Roman cuisin ...
, do not mention it. They described the production of rennet-coagulated cheese, but did not write about milk boilers or acid-coagulated cheese. A likely reason is that ricotta was not profitable because its very short shelf life did not allow distribution to urban markets. Ricotta was most likely consumed by the herders who made it. Even so, evidence from paintings and literature indicates that ricotta was known and likely eaten by Roman aristocrats, as well. Ceramic milk boilers were still used by Apennine herders to make ricotta in the 19th century AD. Today, metal milk boilers are used, but production methods have changed little since ancient times.


Manufacturing process

Whey proteins are kinds of the many milk proteins.
Whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard c ...
protein itself comprises less than 1% of total milk protein, by weight. Accordingly, ricotta production requires large volumes of input milk. The production process entails the use of heat and acid to coagulate whey protein from whey solution. The whey solution is heated to a near-boiling temperature, much hotter than during the production of the original cheese, of which the whey is a remnant.


Fresh variants

''Ricotta di bufala campana'' and ''ricotta romana'' are notable varieties produced in Italy and protected by the
European Union The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...
's
protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...
regulation. ''Ricotta di bufala campana'' is made from the whey left over after the production of ''mozzarella di bufala campana'', a protected variety of
buffalo mozzarella Buffalo mozzarella (; ) is a mozzarella made from the milk of the Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. Since 1996, is also registered a ...
. ''Ricotta romana'' is made from the whey of
sheep milk Sheep milk is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), pecorino romano (Italy), Roquefort (France) and Manchego (Spain). ...
.


Aged variants

Fresh ricotta can be subject to extra processing to produce variants which have a much longer
shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a s ...
. These production methods include salting, baking,
smoking Smoking is a practice in which a substance is combusted, and the resulting smoke is typically inhaled to be tasted and absorbed into the bloodstream of a person. Most commonly, the substance used is the dried leaves of the tobacco plant, whi ...
, and further
fermentation Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...
. ''Ricotta salata'' is a pressed, salted, dried, and aged variety of the cheese. It is milky-white and firm and used for grating or shaving. ''Ricotta salata'' is sold in wheels, decorated by a delicate basket-weave pattern. ''Ricotta infornata'' () is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. ''Ricotta infornata'' is popular primarily in
Sardinia Sardinia ( ; ; ) is the Mediterranean islands#By area, second-largest island in the Mediterranean Sea, after Sicily, and one of the Regions of Italy, twenty regions of Italy. It is located west of the Italian Peninsula, north of Tunisia an ...
and
Sicily Sicily (Italian language, Italian and ), officially the Sicilian Region (), is an island in the central Mediterranean Sea, south of the Italian Peninsula in continental Europe and is one of the 20 regions of Italy, regions of Italy. With 4. ...
, and is sometimes called ''ricotta al forno''. ''Ricotta affumicata'' () is similar to ''ricotta infornata'' and is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of
oak An oak is a hardwood tree or shrub in the genus ''Quercus'' of the beech family. They have spirally arranged leaves, often with lobed edges, and a nut called an acorn, borne within a cup. The genus is widely distributed in the Northern Hemisp ...
or
chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere. Description ...
wood, although, in
Friuli Friuli (; ; or ; ; ) is a historical region of northeast Italy. The region is marked by its separate regional and ethnic identity predominantly tied to the Friulians, who speak the Friulian language. It comprises the major part of the autono ...
,
beech Beech (genus ''Fagus'') is a genus of deciduous trees in the family Fagaceae, native to subtropical (accessory forest element) and temperate (as dominant element of Mesophyte, mesophytic forests) Eurasia and North America. There are 14 accepted ...
wood is used, with the addition of
juniper Junipers are coniferous trees and shrubs in the genus ''Juniperus'' ( ) of the cypress family Cupressaceae. Depending on the taxonomy, between 50 and 67 species of junipers are widely distributed throughout the Northern Hemisphere as far south ...
and
herbs Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnish (food), garnishing food, for medicinal purposes, or for fragrances. Culinary use typi ...
. '' Ricotta forte'', also known as ''ricotta scanta'', is produced from leftovers of any combination of cow, goat, or sheep milk ricotta. These are allowed to age for about a year, during which salt is added and the cheese mixed every two or three days to prevent the growth of
mold A mold () or mould () is one of the structures that certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal ...
. The end result is a soft and creamy brown paste which has a very
pungent Pungency ( ) is the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower ...
and piquant taste. It is produced in the southern part of the
province of Lecce The province of Lecce (; Salentino: ) is a province in the Apulia region of Italy. Its capital is the city of Lecce. The province is called the "Heel of Italy". Located on the Salento peninsula, it is the second most-populous province in Ap ...
and sold in glass jars. It is smeared on bread, mixed with tomato sauces for pasta, or added to vegetable dishes.


Common culinary uses

Like
mascarpone Mascarpone (, ; ) is a soft Italian cuisine, Italian Acid-set cheese, acid-set cream cheese. It is recognized as a ''prodotto agroalimentare tradizionale'' (PAT). Production process After Denaturation (biochemistry), denaturation of cream, the ...
in northern Italian cuisine, ricotta is a favorite component of many Italian desserts, such as
cheesecake Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, ...
s and
cannoli Cannoli are Sicilian pastries consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese. Their size ranges from . In mainland Italy, the food is commonly known as (). In culi ...
. Also, a variety of different cookies include ricotta as an ingredient. Ricotta can be beaten smooth and mixed with condiments, such as
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
,
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...
,
orange flower water Orange flower Orange flower water, or orange blossom water, is a clear aromatic by-product of the distillation of fresh bitter-orange blossoms for their essential oil. Uses This essential water has traditionally been used as an aromatizer i ...
,
strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit is appreciated f ...
, and occasionally
chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...
shavings, and served as a dessert. This basic combination (often with additions such as
citrus ''Citrus'' is a genus of flowering trees and shrubs in the family Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, mandarins, lemons, grapefruits, pomelos, and limes. ''Citrus'' is nativ ...
and
pistachio The pistachio (, ; ''Pistacia vera'') is a small to medium-sized tree of the Anacardiaceae, cashew family, originating in Iran. The tree produces nut (fruit)#Culinary definition and uses, seeds that are widely consumed as food. In 2022, world ...
s) also features prominently as the filling of the Sicilian cannoli and layered with slices of cake in Palermo's cassata. Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in
Neapolitan Neapolitan means of or pertaining to Naples, a city in Italy; or to: Geography and history * Province of Naples, a province in the Campania region of southern Italy that includes the city * Duchy of Naples, in existence during the Early and High ...
''
pastiera ''Pastiera'' (; ) or ''pastiera napoletana'' is a type of Neapolitan tart made with cooked wheat, eggs and ricotta cheese, and flavored with orange flower water. It is usually eaten at Easter. Legends Various writers repeat legends about th ...
'', one of Italy's many "Easter pies". Ricotta is also commonly used in savory dishes, including pasta,
calzone Calzone is an Italian oven-baked folded pizza. A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg. Different regio ...
, stromboli,
pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...
,
manicotti Manicotti (the plural form of the Italian word '' manicotto''; < ''manica'', 'sleeve', + the augmentative ending, ''-otto'') are a type of pasta in lasagne Lasagna (, ; ), also known by the plural form lasagne (), is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù ...
, and
ravioli Ravioli (; : ''raviolo'', ) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though ...
. It also is used as a
mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...
substitute in traditional egg or tuna salad and as a sauce thickener.


Similar non-Italian cheeses

In the
United States The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 ...
, American ricotta is almost always made of cow's milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is a little saltier and moister. In southern Switzerland, a similar
ricotta Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein h ...
is made, although it is often called ''mascarpa''. It is historically a staple food in the mountains. Equivalent whey cheeses (Ziger, Sérac) are produced in the rest of the country. In
France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...
, ricotta is known as recuite and can be made from cow, sheep, or goat milk. The name and technique of preparation change according to the region where it is produced: it is called Greuil, Breuil or Sérou in
Gascony Gascony (; ) was a province of the southwestern Kingdom of France that succeeded the Duchy of Gascony (602–1453). From the 17th century until the French Revolution (1789–1799), it was part of the combined Province of Guyenne and Gascon ...
, Zenbera in the Basque country, Brousse in
Provence Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterrane ...
,
Brocciu Brocciu () is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu con ...
in
Corsica Corsica ( , , ; ; ) is an island in the Mediterranean Sea and one of the Regions of France, 18 regions of France. It is the List of islands in the Mediterranean#By area, fourth-largest island in the Mediterranean and lies southeast of the Metro ...
and
Sérac A serac () (from Swiss French ''sérac'') is a block or column of glacial ice, often formed by intersecting crevasses on a glacier. Commonly house-sized or larger, they are dangerous to mountaineers, since they may topple with little warning. ...
in the
Alps The Alps () are some of the highest and most extensive mountain ranges in Europe, stretching approximately across eight Alpine countries (from west to east): Monaco, France, Switzerland, Italy, Liechtenstein, Germany, Austria and Slovenia. ...
. In
Malta Malta, officially the Republic of Malta, is an island country in Southern Europe located in the Mediterranean Sea, between Sicily and North Africa. It consists of an archipelago south of Italy, east of Tunisia, and north of Libya. The two ...
, a traditional cow's milk cheese known as ''irkotta'' is made almost identically to the Italian ricotta, with the exception that it is generally made using fresh milk rather than from residual whey, which gives it a slightly firmer, crumblier texture than the Italian variety. Regardless, irkotta is used in very similar ways to Italian ricotta within Maltese cooking, being a primary filling for savoury dishes like ravoli and pies, as well as sweet dishes such as cannoli and cakes. It is also one of the two traditional fillings for '' pastizz'', a local savoury pastry snack, with the other being mushy peas. In
Tunisia Tunisia, officially the Republic of Tunisia, is a country in the Maghreb region of North Africa. It is bordered by Algeria to the west and southwest, Libya to the southeast, and the Mediterranean Sea to the north and east. Tunisia also shares m ...
, the '' rigouta'' from the city of
Béja Béja ( ') is a city in Tunisia. It is the capital of the Béja Governorate. It is located from Tunis, between the Medjerdah River and the Mediterranean, against the foothills of the Khroumire, the town of Béja is situated on the sides of D ...
is a close relative to the ricotta, except that it is always fresh-soft and is not aged. It is exclusively made from the whey of Sicilo-
Sarda sheep The Sarda is an Italian breed of domestic sheep indigenous to the Mediterranean island of Sardinia. It is raised throughout the island, in some regions of mainland Italy, and in some other Mediterranean countries, particularly Tunisia. It i ...
's milk. ''Rigouta'' is also used as the basis of several preparations and dishes of
Tunisian cuisine Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Arab cuisine, Arab, Mediterranean cuisine, Mediterranean, Punic peop ...
. In Spanish, ricotta is known as '' requesón''. It can be salted or sweetened for cooking purposes. It was brought to
Mexico Mexico, officially the United Mexican States, is a country in North America. It is the northernmost country in Latin America, and borders the United States to the north, and Guatemala and Belize to the southeast; while having maritime boundar ...
by the Spaniards, although it is not as commonly used as ''
queso fresco White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue. The specific type of white cheese can vary significantly depending on the geographical location. Na ...
''. It is sometimes used as filling for ''
tlacoyo A tlacoyo is a Mexican dish of pre-Hispanic origin made of masa. Tlacoyos are thicker than fresh corn tortillas and are stuffed with cheese, fava beans, cooked ground beans, chicharron, and other ingredients before being fried or toasted. Tl ...
s'' and ''
taco A taco (, , ) is a traditional Mexican cuisine, Mexican dish consisting of a small hand-sized corn tortilla, corn- or Flour tortilla, wheat-based tortilla topped with a Stuffing, filling. The tortilla is then folded around the filling and fing ...
s dorados'', and in the central west area (
Jalisco Jalisco, officially the Free and Sovereign State of Jalisco, is one of the 31 states which, along with Mexico City, comprise the 32 Political divisions of Mexico, Federal Entities of Mexico. It is located in western Mexico and is bordered by s ...
,
Michoacán Michoacán, formally Michoacán de Ocampo, officially the Free and Sovereign State of Michoacán de Ocampo, is one of the 31 states which, together with Mexico City, compose the Political divisions of Mexico, Federal Entities of Mexico. The stat ...
, and
Colima Colima, officially the Free and Sovereign State of Colima, is among the 31 states that make up the 32 Federal Entities of Mexico. It shares its name with its capital and main city, Colima. Colima is a small state of western Mexico on the cen ...
) it is spread over'' tostadas'' or '' bolillos'', or served as a side to beans. In
Portugal Portugal, officially the Portuguese Republic, is a country on the Iberian Peninsula in Southwestern Europe. Featuring Cabo da Roca, the westernmost point in continental Europe, Portugal borders Spain to its north and east, with which it share ...
and
Brazil Brazil, officially the Federative Republic of Brazil, is the largest country in South America. It is the world's List of countries and dependencies by area, fifth-largest country by area and the List of countries and dependencies by population ...
, a similar product is called ''
requeijão Requeijão is a milk-derived product, produced in Portugal and Brazil. It is a loose, ricotta-like cheese used to make cheese spreads. It can be a good substitute to mild, unsalty ricotta. This variety is sometimes sold in the markets wrapped in ...
''. In the
Balkans The Balkans ( , ), corresponding partially with the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throug ...
,
Romania Romania is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern and Southeast Europe. It borders Ukraine to the north and east, Hungary to the west, Serbia to the southwest, Bulgaria to the south, Moldova to ...
n '' urdă'' (),
Macedonian Macedonian most often refers to someone or something from or related to Macedonia. Macedonian(s) may refer to: People Modern * Macedonians (ethnic group), a nation and a South Slavic ethnic group primarily associated with North Macedonia * Mac ...
''urda'' (урда) and
Bulgaria Bulgaria, officially the Republic of Bulgaria, is a country in Southeast Europe. It is situated on the eastern portion of the Balkans directly south of the Danube river and west of the Black Sea. Bulgaria is bordered by Greece and Turkey t ...
n ''izvara'' (извара) are made by reprocessing the whey drained from any type of cheese. ''Urdă'' is thus similar to fresh ricotta as its fabrication implies the same technological process. However, Romanian ''urdă'' is neither smoked nor baked in the oven like some variants of the Italian ricotta. ''Urdă'' has been produced by Romanian
shepherd A shepherd is a person who tends, herds, feeds, or guards flocks of sheep. Shepherding is one of the world's oldest occupations; it exists in many parts of the globe, and it is an important part of Pastoralism, pastoralist animal husbandry. ...
s for centuries and is consequently regarded by Romanians as a Romanian traditional product.Official site of the Directia pentru Agricultura si Dezvoltare Rurala Sibiu
- ''Urdă'' is presented as a traditional dairy product.


See also

* List of Italian cheeses *
List of smoked foods This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoke ...
* '' Ricotta di fuscella'' * '' Ricotta forte'' *
Hyblean ricotta Hybla may refer to: Mythology Hybla (mythology), a goddess of fertility among the ancient Sicilian people, represented on the flag of Sicily Places Sicily *Hybla Gereatis or Hybla Galeatis, possibly modern Paternò *Hybla Heraea, historic quarte ...


References


Further reading

*


External links


Ingredients, nutritional and product information.

Ricotta cheese composition and characteristics from the Canadian Dairy Commission
. {{Whey cheeses Italian cheeses Cow's-milk cheeses Goat's-milk cheeses Sheep's-milk cheeses Whey cheeses Smoked cheeses Acid-set cheeses