Ricotta is a fresh Italian whey cheese distinguished by its soft, mildly sweet flavor and fine, delicate texture. The name translates to “recooked,” referring to the traditional process of reheating the whey byproduct left over from the production of other cheeses. This versatile dairy product is a staple in Italian cuisine, used in savory dishes like lasagna and manicotti, and as the foundation for desserts such as cannoli and cheesecake. Understanding its source is important for selecting the best quality for a particular recipe.
Conventional Grocery Stores
The most accessible location to purchase ricotta is within large, conventional grocery stores, stocked in the refrigerated dairy aisle among other fresh cheeses like cottage cheese and sour cream. Most options available are mass-market brands sold in bulk plastic tubs, commonly labeled as whole milk or part-skim varieties.
These readily available versions are generally produced using cow’s milk and stabilizers to ensure a longer shelf life. This process can sometimes result in a slightly grainier consistency. This sturdier, more affordable ricotta is suited for baked applications, such as layering into lasagna or stuffing shells, where texture is less critical. Part-skim offers a lower fat content for cooked meals, though it sacrifices some richness.
Specialty Markets and Local Producers
For a superior quality product, specialty Italian markets, gourmet food stores, and local producers offer artisanal varieties. These locations frequently carry freshly made ricotta, often produced with a simpler ingredient list and a focus on traditional methods. The quality difference is evident in the richer flavor and creamier texture, often resulting from using higher-fat milk or a blend of milk and whey.
Some specialty sources provide authentic varieties like Ricotta di Pecora, made from sheep’s milk whey, which possesses a richer flavor and higher fat content. These premium options are best utilized in dishes where the cheese is the star, such as a simple appetizer spread on toast or a smooth filling for homemade cannoli. Sourcing from a local dairy or farmers market can yield a product made from milk collected the same day, guaranteeing maximum freshness and a moist, airy consistency.
Selecting the Right Ricotta
Selecting the right ricotta involves inspecting both the product’s appearance and its ingredient list. A high-quality fresh ricotta should exhibit a moist texture with fine, delicate granules, avoiding any chalky or rubbery feel. An overly grainy texture often signals that the curds were heated too quickly or excessively handled during production.
The ingredient panel provides a clear indication of quality. The most desirable versions contain only milk, whey, salt, and an acid such as vinegar or citric acid. Shoppers should be cautious of products that list various gums, starches, or stabilizers, as these additives are used to absorb excess moisture. These additives can cause the cheese to weep or become grainy when baked. Whole milk ricotta is recommended for desserts and fresh consumption due to its superior creaminess, while part-skim is a functional alternative for savory baked dishes.