Whole Milk Ricotta
The cheese is manufactured from whole milk, and the finished product shall
contain not more than 80.0% moisture and not less than 11.0% milkfat.
The cheese is manufactured from milk with reduced milkfat content, and the
finished product shall contain not more than80.0% moisture and less than
11.0%, but not less than, 6.0% milkfat.
This is a sheep's milk ricotta to which salt has been added as a preservative.
The liquid is pressed out and the solids are compacted into rounds, enabling it
to be cut with a knife. It's texture is crumbly but firm. Ricotta salata can also
be air cured or dried in an oven to render a sharp-tasting cheese reminiscent of
the flavor of romano. It is a milky-white hard cheese used for grating or
shaving. Ricotta salata is sold in wheels and decorated with a delicate basket-
Ricotta Informata is produced by placing a large lump of soft ricotta in the oven
until it develops a brown, lightly charred crust. Sometimes it is allowed to
become sandy brown all the way through. This variety is popular primarily in
Sardinia and Sicily, and is sometimes called ricotta al forno.
This variety is similar to ricotta informata. It is produced by placing a lump of
soft ricotta in a smoker until it develops a grey crust and acquires a charred
wood scent, usually of oak or chestnut.
Ricotta scanta is produced by letting fresh ricotta do sour for about a week.
It is then stirred every 2-3 days, salting occasionally and allowing the liquid to
drain. After about 100 days, the ricotta is the consistency of cream cheese. It
has a distinct, pungent aroma, much like blue cheese. Ricotta scanta tastes
as it smells, extremely aromatic and piquant. It has a definite bitter note that
is said to taste "hot" to the tongue.