Ricotta Cheese
Ricotta cheese is adequate for any diet, since it is very nutritious but with a low-caloric content. Its simple processing guarantees the "naturalness" of the product. Ricotta cheese is often used as an ingredient in first dishes (green tortelli, a traditional dish of Modena), second dishes (with vegetables), and desserts (with honey). It is a dairy produce, but it cannot be defined "cheese". As a matter of fact, it is obtained by processing the whey remaining after the curd formation: the term "ricotta" derives from the Latin recoctus, indicating the whey re-cooking after the production of cheese. Ricotta can be obtained from sheep, goat, and cow's whey. The whey (first-choice and not skimmed) is brought to a temperature between 70° and 80°C and is mixed with citric acid or lactic acid. Ricotta surfaces because, thanks to the acid, the lactalbumin - a substance contained in the whey - curdles and forms soft flakes. These flakes are gathered in a strainer, put into characteristic baskets (today plastic baskets, once wicker baskets) where it drains and cools off. According to the milk used and the eventual additions, it is possible to obtain ricotta cheese with different tastes and consistency. In Frignano Park, ricotta deriving from the whey of Bianca Modenese breed is very appreciated; however, the richness of the cow, sheep, and goat heritage of this area makes it a very widespread product.
