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'''Ricotta cheese''' is an [[Italy|Italian]] [[cheese]] made from the [[whey]] which results when making cheeses such as [[mozzarella]] or [[provolone]]. The name "ricotta" means "cooked again" in Italian, referring to the second processing of the liquid to produce the cheese. Ricotta is similar in texture to [[cottage cheese]] though considerably lighter and is a key ingredient in [[cheesecake]], [[lasagna]] and many [[cannoli]]s. It is often served mixed with sugar, cinnamon and occasionally chocolate shavings as a dessert in Italian households. |
'''Ricotta cheese''' (pronounced ree-gawth-ah) is an [[Italy|Italian]] [[cheese]] made from the [[whey]] which results when making cheeses such as [[mozzarella]] or [[provolone]]. The name "ricotta" means "cooked again" in Italian, referring to the second processing of the liquid to produce the cheese. Ricotta is similar in texture to [[cottage cheese]] though considerably lighter and is a key ingredient in [[cheesecake]], [[lasagna]] and many [[cannoli]]s. It is often served mixed with sugar, cinnamon and occasionally chocolate shavings as a dessert in Italian households. |
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Other whey cheeses include [[Gjetost cheese]]. |
Other whey cheeses include [[Gjetost cheese]]. |
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Revision as of 23:20, 14 March 2005
Ricotta cheese (pronounced ree-gawth-ah) is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. The name "ricotta" means "cooked again" in Italian, referring to the second processing of the liquid to produce the cheese. Ricotta is similar in texture to cottage cheese though considerably lighter and is a key ingredient in cheesecake, lasagna and many cannolis. It is often served mixed with sugar, cinnamon and occasionally chocolate shavings as a dessert in Italian households.
Other whey cheeses include Gjetost cheese.