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Mozzarella fiordilatte
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Cooking mozzarella
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Ricotta
Fresh cheese
Fresh provolone
Aged provolone
Fresh caciocavallo
Aged caciocavallo
Fresh cacioricotta
Aged cacioricotta
Recipes

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www.ilcasaro.co.nz

1/27 Ashfield Road , Wairau Valley, Auckland, 0627
Tel/Fax: 09 442 5419
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Ricotta or Ricotta Mousse

 

Ricotta is an whey cheese. Its name means 'recooked' and uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production.

Ricotta is in fact produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein, especially casein, is removed when cheese is made, but some protein remains in the whey, mostly albumin.

Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 5% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter.

In 2013 Il Casaro has won the Silver Medal for the Langham Champion Fresh Unripened Cheese with "Ricotta Mousse".