Ricotta Cheese

Ricotta cheese is a soft, white, fresh cheese with a delicate, moist curd. It is mild and milky, spreads smoothly, and holds gentle shape in dollops; used for pasta fillings, cheesecakes, and quick spreads, and sold in tubs as whole-milk or part-skim with firmer basket-drained styles.\n\nDeveloped in Italy as a re-cooked whey cheese from the byproduct of cheesemaking, it dates to Roman-era practices and regional traditions. It remains central to Italian and Italian‑American cuisines, and modern producers often enrich whey with milk or cream for consistency.