Ricotta di vacca is a famous dairy product that is commonly defined as cheese but actually is a non-cheese dairy product. Its production doesn’t start from the milk but it starts form whey that is released from the curd. To be more specific, Ricotta can be defied as a semi-solid, non-aged dairy product which is obtained by thermal acid coagulation of milk whey. It is possible that milk or milk cream are added to the paste. The origin of this cheese are ancient, in fact its name comes from the Latin word “recoctus”, which means cooked twice.

This special product is perfect as ingredient to create many dishes, both savoury and sweet.