Roman Ricotta Cheese
Ricotta cheese is rather widespread in Italy, and has different features according to the production area.
Ricotta cheese produced in Decima Malafede Nature Reserve (RomaNatura) is faithful to the tradition of the Roman production, whose recipe exclusively included whole sheep's milk whey coming from natural pastures. Only recently, this production started to include also cow's milk, which changed its taste and digestibility.
A table green cheese, it is obtained from the whey processing at a temperature of 85-90°C, the whey deriving from the separation of the curd during the cheese preparation stage.
The Roman ricotta cheese is characterized by a full-bodied and sweetish taste with a bit of sourness distinguishing it and making it special. It is distributed in the so-called fuscelle (characteristic interlaced molds) of about 2 Kg. It can be preserved for no more than 7 days at a temperature of 4°C. It can be used in several tasty sweet or salty recipes, like in the filling of ravioli and cannelloni. However, its full taste can be appreciated when you eat it alone.
