ricotta

This is a soft Italian cheese with a mild, creamy taste. The name comes from an Italian word meaning "recooked" because it was traditionally made by heating whey left over from making other cheeses. Today, some versions are made with whey alone, while others also include milk or cream.

You can find it in sweet dishes like cannoli and cheesecake, and in savory dishes like lasagna, stuffed pasta, and baked casseroles. It is also good on toast, in dips, or spooned onto pizza. Its gentle flavor works well with sugar, fruit, herbs, lemon, or black pepper.

Ricotta is a traditional Italian cheese with a soft texture and a mild, slightly sweet taste. It was originally made by heating whey, the liquid left after other cheeses were made. That is why its name is linked to the idea of being "recooked." In modern production, some kinds are still made mainly from whey, while others are made with whey and added milk or cream, which gives a richer texture.

People usually know it as a fresh, moist cheese sold in tubs or baskets. It is common in Italian cooking and appears in both sweet and savory food. In sweet recipes, it is used in cannoli, cheesecake, pastries, and dessert fillings. In savory cooking, it is often added to lasagna, ravioli, stuffed shells, gnocchi, and other baked pasta dishes. It can also be spread on bread, mixed with herbs, or served with honey, fruit, olive oil, or pepper.

There are also different forms of it. Fresh ricotta is soft and creamy, while ricotta salata is salted, firmer, and aged, so it can be sliced or grated. In everyday English, the word usually refers to the fresh cheese unless another type is named. Overall, it describes a mild Italian cheese, traditionally whey-based, that is valued for its light texture and wide use in cooking.