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class="vector-toc-numb">2</span> <span>Manufacturing process</span> </div> </a> <ul id="toc-Manufacturing_process-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Fresh_variants" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Fresh_variants"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Fresh variants</span> </div> </a> <ul id="toc-Fresh_variants-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Aged_variants" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Aged_variants"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Aged variants</span> </div> </a> <ul id="toc-Aged_variants-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Common_culinary_uses" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Common_culinary_uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Common culinary uses</span> </div> </a> <ul id="toc-Common_culinary_uses-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Similar_non-Italian_cheeses" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Similar_non-Italian_cheeses"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Similar non-Italian cheeses</span> </div> </a> <ul id="toc-Similar_non-Italian_cheeses-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>Further reading</span> </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Ricotta</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 54 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-54" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">54 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Ricotta" title="Ricotta – Afrikaans" lang="af" hreflang="af" data-title="Ricotta" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-als mw-list-item"><a href="https://als.wikipedia.org/wiki/Ricotta" title="Ricotta – Alemannic" lang="gsw" hreflang="gsw" data-title="Ricotta" data-language-autonym="Alemannisch" data-language-local-name="Alemannic" class="interlanguage-link-target"><span>Alemannisch</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%B1%D9%8A%D9%83%D9%88%D8%AA%D8%A7" title="ريكوتا – Arabic" lang="ar" hreflang="ar" data-title="ريكوتا" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Rikotta" title="Rikotta – Azerbaijani" lang="az" hreflang="az" data-title="Rikotta" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%A0%D1%8B%D0%BA%D0%BE%D1%82%D0%B0" title="Рыкота – Belarusian" lang="be" hreflang="be" data-title="Рыкота" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%A0%D0%B8%D0%BA%D0%BE%D1%82%D0%B0" title="Рикота – Bulgarian" lang="bg" hreflang="bg" data-title="Рикота" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-bo mw-list-item"><a href="https://bo.wikipedia.org/wiki/%E0%BD%A2%E0%BD%B2%E0%BC%8B%E0%BD%80%E0%BD%BC%E0%BC%8B%E0%BD%8F%E0%BC%8D_(%E0%BD%86%E0%BD%B4%E0%BD%A2%E0%BC%8B%E0%BD%96%E0%BC%8D)" title="རི་ཀོ་ཏ། (ཆུར་བ།) – Tibetan" lang="bo" hreflang="bo" data-title="རི་ཀོ་ཏ། (ཆུར་བ།)" data-language-autonym="བོད་ཡིག" data-language-local-name="Tibetan" class="interlanguage-link-target"><span>བོད་ཡིག</span></a></li><li class="interlanguage-link interwiki-bs mw-list-item"><a href="https://bs.wikipedia.org/wiki/Ricotta" title="Ricotta – Bosnian" lang="bs" hreflang="bs" data-title="Ricotta" data-language-autonym="Bosanski" data-language-local-name="Bosnian" class="interlanguage-link-target"><span>Bosanski</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Ricotta" title="Ricotta – Catalan" lang="ca" hreflang="ca" data-title="Ricotta" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cv mw-list-item"><a href="https://cv.wikipedia.org/wiki/%D0%A0%D0%B8%D0%BA%D0%BE%D1%82%D0%B0_(%D1%87%C4%83%D0%BA%C4%83%D1%82)" title="Рикота (чăкăт) – Chuvash" lang="cv" hreflang="cv" data-title="Рикота (чăкăт)" data-language-autonym="Чӑвашла" data-language-local-name="Chuvash" class="interlanguage-link-target"><span>Чӑвашла</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Ricotta" title="Ricotta – Czech" lang="cs" hreflang="cs" data-title="Ricotta" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Ricotta" title="Ricotta – Danish" lang="da" hreflang="da" data-title="Ricotta" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Ricotta" title="Ricotta – German" lang="de" hreflang="de" data-title="Ricotta" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Ricotta_juust" title="Ricotta juust – Estonian" lang="et" hreflang="et" data-title="Ricotta juust" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%A1%CE%B9%CE%BA%CF%8C%CF%84%CE%B1" title="Ρικότα – Greek" lang="el" hreflang="el" data-title="Ρικότα" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Reques%C3%B3n" title="Requesón – Spanish" lang="es" hreflang="es" data-title="Requesón" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Rikoto" title="Rikoto – Esperanto" lang="eo" hreflang="eo" data-title="Rikoto" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Ricotta" title="Ricotta – Basque" lang="eu" hreflang="eu" data-title="Ricotta" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%B1%DB%8C%DA%A9%D9%88%D8%AA%D8%A7" title="ریکوتا – Persian" lang="fa" hreflang="fa" data-title="ریکوتا" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Ricotta" title="Ricotta – French" lang="fr" hreflang="fr" data-title="Ricotta" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-fy mw-list-item"><a href="https://fy.wikipedia.org/wiki/Ricotta" title="Ricotta – Western Frisian" lang="fy" hreflang="fy" data-title="Ricotta" data-language-autonym="Frysk" data-language-local-name="Western Frisian" class="interlanguage-link-target"><span>Frysk</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%A6%AC%EC%BD%94%ED%83%80" title="리코타 – Korean" lang="ko" hreflang="ko" data-title="리코타" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%8C%D5%AB%D5%AF%D5%B8%D5%BF%D5%A1" title="Ռիկոտա – Armenian" lang="hy" hreflang="hy" data-title="Ռիկոտա" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Ricotta" title="Ricotta – Croatian" lang="hr" hreflang="hr" data-title="Ricotta" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Ricotta" title="Ricotta – Indonesian" lang="id" hreflang="id" data-title="Ricotta" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Ricotta" title="Ricotta – Icelandic" lang="is" hreflang="is" data-title="Ricotta" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Ricotta" title="Ricotta – Italian" lang="it" hreflang="it" data-title="Ricotta" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A8%D7%99%D7%A7%D7%95%D7%98%D7%94" title="ריקוטה – Hebrew" lang="he" hreflang="he" data-title="ריקוטה" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Ricotta" title="Ricotta – Javanese" lang="jv" hreflang="jv" data-title="Ricotta" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%A0%E1%83%98%E1%83%99%E1%83%9D%E1%83%A2%E1%83%90" title="რიკოტა – Georgian" lang="ka" hreflang="ka" data-title="რიკოტა" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target"><span>ქართული</span></a></li><li class="interlanguage-link interwiki-lmo mw-list-item"><a href="https://lmo.wikipedia.org/wiki/Mascherpa" title="Mascherpa – Lombard" lang="lmo" hreflang="lmo" data-title="Mascherpa" data-language-autonym="Lombard" data-language-local-name="Lombard" class="interlanguage-link-target"><span>Lombard</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%A0%D0%B8%D0%BA%D0%BE%D1%82%D0%B0" title="Рикота – Macedonian" lang="mk" hreflang="mk" data-title="Рикота" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Ricotta" title="Ricotta – Malay" lang="ms" hreflang="ms" data-title="Ricotta" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Ricotta" title="Ricotta – Dutch" lang="nl" hreflang="nl" data-title="Ricotta" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%83%AA%E3%82%B3%E3%83%83%E3%82%BF" title="リコッタ – Japanese" lang="ja" hreflang="ja" data-title="リコッタ" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Ricotta" title="Ricotta – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Ricotta" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Ricotta" title="Ricotta – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Ricotta" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/Rikota" title="Rikota – Uzbek" lang="uz" hreflang="uz" data-title="Rikota" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target"><span>Oʻzbekcha / ўзбекча</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Ricotta" title="Ricotta – Polish" lang="pl" hreflang="pl" data-title="Ricotta" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Ricota" title="Ricota – Portuguese" lang="pt" hreflang="pt" data-title="Ricota" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Ricotta" title="Ricotta – Romanian" lang="ro" hreflang="ro" data-title="Ricotta" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%A0%D0%B8%D0%BA%D0%BE%D1%82%D1%82%D0%B0" title="Рикотта – Russian" lang="ru" hreflang="ru" data-title="Рикотта" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Gjiza" title="Gjiza – Albanian" lang="sq" hreflang="sq" data-title="Gjiza" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-scn mw-list-item"><a href="https://scn.wikipedia.org/wiki/Ricotta" title="Ricotta – Sicilian" lang="scn" hreflang="scn" data-title="Ricotta" data-language-autonym="Sicilianu" data-language-local-name="Sicilian" class="interlanguage-link-target"><span>Sicilianu</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Ricotta" title="Ricotta – Simple English" lang="en-simple" hreflang="en-simple" data-title="Ricotta" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Rikota" title="Rikota – Slovenian" lang="sl" hreflang="sl" data-title="Rikota" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%A0%D0%B8%D0%BA%D0%BE%D1%82%D0%B0" title="Рикота – Serbian" lang="sr" hreflang="sr" data-title="Рикота" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Ricotta" title="Ricotta – Finnish" lang="fi" hreflang="fi" data-title="Ricotta" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Ricotta" title="Ricotta – Swedish" lang="sv" hreflang="sv" data-title="Ricotta" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Ricotta" title="Ricotta – Turkish" lang="tr" hreflang="tr" data-title="Ricotta" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%A0%D0%B8%D0%BA%D0%BE%D1%82%D0%B0" title="Рикота – Ukrainian" lang="uk" hreflang="uk" data-title="Рикота" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vec mw-list-item"><a href="https://vec.wikipedia.org/wiki/Pu%C3%ACna" title="Puìna – Venetian" lang="vec" hreflang="vec" data-title="Puìna" data-language-autonym="Vèneto" data-language-local-name="Venetian" class="interlanguage-link-target"><span>Vèneto</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E9%84%89%E6%9D%91%E8%8A%9D%E5%A3%AB" title="鄉村芝士 – Cantonese" lang="yue" hreflang="yue" data-title="鄉村芝士" data-language-autonym="粵語" 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.infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox adr hrecipe"><tbody><tr><th colspan="2" class="infobox-above fn ingredient" style="background-color: #f6e396">Ricotta</th></tr><tr><td colspan="2" class="infobox-image"><span class="mw-default-size" typeof="mw:File/Frameless"><a href="/wiki/File:Ricotta_pugliese.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Ricotta_pugliese.jpg/220px-Ricotta_pugliese.jpg" decoding="async" width="220" height="215" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Ricotta_pugliese.jpg/330px-Ricotta_pugliese.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Ricotta_pugliese.jpg/440px-Ricotta_pugliese.jpg 2x" data-file-width="2736" data-file-height="2675" /></a></span></td></tr><tr><th scope="row" class="infobox-label">Country of origin</th><td class="infobox-data country-name"><a href="/wiki/Italy" title="Italy">Italy</a></td></tr><tr><th scope="row" class="infobox-label">Source of milk</th><td class="infobox-data"><a href="/wiki/Sheep" title="Sheep">Sheep</a>, <a href="/wiki/Cow" class="mw-redirect" title="Cow">cows</a>, <a href="/wiki/Goat" title="Goat">goats</a>, or <a href="/wiki/Italian_water_buffalo" class="mw-redirect" title="Italian water buffalo">Italian water buffalo</a></td></tr><tr><th scope="row" class="infobox-label">Texture</th><td class="infobox-data">Dependent on variety, fresh soft to aged semisoft</td></tr><tr><th scope="row" class="infobox-label">Aging time</th><td class="infobox-data">None or up to a year for aged varieties</td></tr><tr><td colspan="2" class="infobox-below"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Ricotta" class="extiw" title="commons:Category:Ricotta">Related media on Commons</a></td></tr></tbody></table> <p><b>Ricotta</b> (<style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small">Italian:</span> <span class="IPA nowrap" lang="it-Latn-fonipa"><a href="/wiki/Help:IPA/Italian" title="Help:IPA/Italian">[riˈkɔtta]</a></span>) is an <a href="/wiki/Italian_cuisine" title="Italian cuisine">Italian</a> <a href="/wiki/Whey_cheese" title="Whey cheese">whey cheese</a> made from <a href="/wiki/Sheep" title="Sheep">sheep</a>, <a href="/wiki/Cattle" title="Cattle">cow</a>, <a href="/wiki/Goat" title="Goat">goat</a>, or <a href="/wiki/Italian_Mediterranean_buffalo" title="Italian Mediterranean buffalo">Italian water buffalo</a> <a href="/wiki/Milk" title="Milk">milk</a> <a href="/wiki/Whey" title="Whey">whey</a> left over from the production of other <a href="/wiki/Cheese" title="Cheese">cheeses</a>. Like other whey cheeses, it is made by coagulating the proteins that remain after the <a href="/wiki/Casein" title="Casein">casein</a> has been used to make cheese, notably <a href="/wiki/Albumin" title="Albumin">albumin</a> and <a href="/wiki/Globulin" title="Globulin">globulin</a>. </p><p><a href="https://en.wiktionary.org/wiki/ricotta" class="extiw" title="wikt:ricotta">Ricotta</a> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">recooked</span><span class="gloss-quot">'</span>  or <span class="gloss-quot">'</span><span class="gloss-text">refined</span><span class="gloss-quot">'</span>) protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low <a href="/wiki/PH" title="PH">pH</a> and high temperature <a href="/wiki/Denaturation_(biochemistry)" title="Denaturation (biochemistry)">denatures</a> the protein and causes it to <a href="/wiki/Flocculation" title="Flocculation">flocculate</a>, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. </p><p>Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> In this form, it is somewhat similar in texture to some <a href="/wiki/Types_of_cheese#Fresh_and_whey_cheeses" title="Types of cheese">fresh cheese</a> variants, though considerably lighter. It is highly perishable. However, ricotta is also made in <a href="/wiki/Cheese_ripening" title="Cheese ripening">aged</a> varieties which are preservable for much longer. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=1" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The production of ricotta in the Italian peninsula dates back to the <a href="/wiki/Bronze_Age" title="Bronze Age">Bronze Age</a>. In the second millennium BC, ceramic vessels called milk boilers started to appear frequently and were apparently unique to the peninsula. These were designed to boil milk at high temperatures and prevent the milk from boiling over. The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk.<sup id="cite_ref-kind_3-0" class="reference"><a href="#cite_note-kind-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>The production of <a href="/wiki/Rennet" title="Rennet">rennet</a>-coagulated cheese, though, overtook the production of fresh whole-milk cheeses during the first millennium BC. Bronze cheese graters found in the graves of the <a href="/wiki/Etruscans" class="mw-redirect" title="Etruscans">Etruscan</a> elite prove that hard-grating cheeses were popular with the aristocracy. Cheese graters were also commonly used in <a href="/wiki/Ancient_Roman_cuisine" title="Ancient Roman cuisine">ancient Roman kitchens</a>.<sup id="cite_ref-kind_3-1" class="reference"><a href="#cite_note-kind-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>The increased production of rennet-coagulated cheese led to a large supply of sweet whey as a byproduct. Cheesemakers then started using a new recipe, which used a mixture of whey and milk to make the traditional ricotta as it is known today.<sup id="cite_ref-kind_3-2" class="reference"><a href="#cite_note-kind-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>The <a href="/wiki/Ancient_Rome" title="Ancient Rome">ancient Romans</a> made ricotta, but writers on agriculture, such as <a href="/wiki/Cato_the_Elder" title="Cato the Elder">Cato the Elder</a>, <a href="/wiki/Marcus_Terentius_Varro" title="Marcus Terentius Varro">Marcus Terentius Varro</a>, and <a href="/wiki/Columella" title="Columella">Columella</a>, do not mention it. They described the production of rennet-coagulated cheese, but did not write about milk boilers or acid-coagulated cheese. A likely reason is that ricotta was not profitable because its very short shelf life did not allow distribution to urban markets. Ricotta was most likely consumed by the herders who made it. Even so, evidence from paintings and literature indicates that ricotta was known and likely eaten by Roman aristocrats, as well.<sup id="cite_ref-kind_3-3" class="reference"><a href="#cite_note-kind-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>Ceramic milk boilers were still used by <a href="/wiki/Apennine_Mountains" title="Apennine Mountains">Apennine</a> herders to make ricotta in the 19th century AD. Today, metal milk boilers are used, but production methods have changed little since ancient times.<sup id="cite_ref-kind_3-4" class="reference"><a href="#cite_note-kind-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Manufacturing_process">Manufacturing process</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=2" title="Edit section: Manufacturing process"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Whey proteins are kinds of the many milk proteins.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Whey" title="Whey">Whey</a> protein itself comprises less than 1% of total milk protein, by weight. Accordingly, ricotta production requires large volumes of input milk<sup class="noprint Inline-Template" style="margin-left:0.1em; white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Please_clarify" title="Wikipedia:Please clarify"><span title="The text near this tag may need clarification or removal of jargon. (September 2024)">clarification needed</span></a></i>]</sup>. The production process entails the use of heat and acid to coagulate whey protein from whey solution. The whey solution is heated to a near-boiling temperature, much hotter than during the production of the original cheese, of which the whey is a remnant.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Fresh_variants">Fresh variants</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=3" title="Edit section: Fresh variants"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><i>Ricotta di bufala campana</i> and <i>ricotta romana</i> are notable varieties produced in Italy and protected by the <a href="/wiki/European_Union" title="European Union">European Union</a>'s <a href="/wiki/Protected_designation_of_origin" title="Protected designation of origin">protected designation of origin</a> regulation. <i>Ricotta di bufala campana</i> is made from the whey left over after the production of <i>mozzarella di bufala campana</i>, a protected variety of <a href="/wiki/Buffalo_mozzarella" title="Buffalo mozzarella">buffalo mozzarella</a>. <i>Ricotta romana</i> is made from the whey of <a href="/wiki/Sheep_milk" class="mw-redirect" title="Sheep milk">sheep milk</a>.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Aged_variants">Aged variants</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=4" title="Edit section: Aged variants"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ricotta_salata_e_zucchina.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/40/Ricotta_salata_e_zucchina.jpg/220px-Ricotta_salata_e_zucchina.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/40/Ricotta_salata_e_zucchina.jpg/330px-Ricotta_salata_e_zucchina.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/40/Ricotta_salata_e_zucchina.jpg/440px-Ricotta_salata_e_zucchina.jpg 2x" data-file-width="900" data-file-height="600" /></a><figcaption><i>Ricotta salata</i> is a firm, salted variety of ricotta.</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ricotta_affumicata_della_sila.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Ricotta_affumicata_della_sila.jpg/220px-Ricotta_affumicata_della_sila.jpg" decoding="async" width="220" height="177" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Ricotta_affumicata_della_sila.jpg/330px-Ricotta_affumicata_della_sila.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Ricotta_affumicata_della_sila.jpg/440px-Ricotta_affumicata_della_sila.jpg 2x" data-file-width="2535" data-file-height="2042" /></a><figcaption><i>Ricotta affumicata</i>, a <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">smoked</a> variety from the <a href="/wiki/La_Sila" title="La Sila">Sila</a>, in <a href="/wiki/Calabria" title="Calabria">Calabria</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ricotta_forte_AvL.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Ricotta_forte_AvL.JPG/220px-Ricotta_forte_AvL.JPG" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Ricotta_forte_AvL.JPG/330px-Ricotta_forte_AvL.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Ricotta_forte_AvL.JPG/440px-Ricotta_forte_AvL.JPG 2x" data-file-width="4928" data-file-height="3264" /></a><figcaption><i><a href="/wiki/Ricotta_forte" title="Ricotta forte">Ricotta forte</a></i> is a very soft variety from <a href="/wiki/Apulia" title="Apulia">Apulia</a> sold in jars.</figcaption></figure> <p>Fresh ricotta can be subject to extra processing to produce variants which have a much longer <a href="/wiki/Shelf_life" title="Shelf life">shelf life</a>. These production methods include salting, baking, <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">smoking</a>, and further <a href="/wiki/Fermentation" title="Fermentation">fermentation</a>. </p><p><i>Ricotta salata</i> is a pressed, salted, dried, and aged variety of the cheese. It is milky-white and firm and used for grating or shaving. <i>Ricotta salata</i> is sold in wheels, decorated by a delicate basket-weave pattern. </p><p><i>Ricotta infornata</i> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">baked ricotta</span><span class="gloss-quot">'</span>) is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. <i>Ricotta infornata</i> is popular primarily in <a href="/wiki/Sardinia" title="Sardinia">Sardinia</a> and <a href="/wiki/Sicily" title="Sicily">Sicily</a>, and is sometimes called <i>ricotta al forno</i>. </p><p><i>Ricotta affumicata</i> (<abbr style="font-size:85%" title="literal translation">lit.</abbr><span style="white-space: nowrap;"> </span><span class="gloss-quot">'</span><span class="gloss-text">smoked ricotta</span><span class="gloss-quot">'</span>) is similar to <i>ricotta infornata</i> and is produced by placing a lump of soft ricotta in a <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">smoker</a> until it develops a grey crust and acquires a charred wood scent, usually of <a href="/wiki/Oak" title="Oak">oak</a> or <a href="/wiki/Chestnut" title="Chestnut">chestnut</a> wood, although, in <a href="/wiki/Friuli" title="Friuli">Friuli</a>, <a href="/wiki/Beech" title="Beech">beech</a> wood is used, with the addition of <a href="/wiki/Juniper" title="Juniper">juniper</a> and <a href="/wiki/Herbs" class="mw-redirect" title="Herbs">herbs</a>.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p><i><a href="/wiki/Ricotta_forte" title="Ricotta forte">Ricotta forte</a></i>, also known as <i>ricotta scanta</i>, is produced from leftovers of any combination of cow, goat, or sheep milk ricotta. These are allowed to age for about a year, during which salt is added and the cheese mixed every two or three days to prevent the growth of <a href="/wiki/Mold_(fungus)" class="mw-redirect" title="Mold (fungus)">mold</a>. The end result is a soft and creamy brown paste which has a very <a href="/wiki/Pungency" title="Pungency">pungent</a> and piquant taste.<sup id="cite_ref-herb_10-0" class="reference"><a href="#cite_note-herb-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-bere_11-0" class="reference"><a href="#cite_note-bere-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> It is produced in the southern part of the <a href="/wiki/Province_of_Lecce" title="Province of Lecce">province of Lecce</a> and sold in glass jars. It is smeared on bread, mixed with tomato sauces for pasta, or added to vegetable dishes. </p> <div class="mw-heading mw-heading2"><h2 id="Common_culinary_uses">Common culinary uses</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=5" title="Edit section: Common culinary uses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Like <a href="/wiki/Mascarpone" title="Mascarpone">mascarpone</a> in northern Italian cuisine, ricotta is a favorite component of many Italian desserts, such as <a href="/wiki/Cheesecake" title="Cheesecake">cheesecakes</a> and <a href="/wiki/Cannoli" title="Cannoli">cannoli</a>. Also, a variety of different cookies include ricotta as an ingredient. </p><p>Ricotta can be beaten smooth and mixed with condiments, such as <a href="/wiki/Sugar" title="Sugar">sugar</a>, <a href="/wiki/Cinnamon" title="Cinnamon">cinnamon</a>, <a href="/wiki/Orange_flower_water" title="Orange flower water">orange flower water</a>, <a href="/wiki/Strawberries" class="mw-redirect" title="Strawberries">strawberries</a>, and occasionally <a href="/wiki/Chocolate" title="Chocolate">chocolate</a> shavings, and served as a dessert. This basic combination (often with additions such as <a href="/wiki/Citrus" title="Citrus">citrus</a> and <a href="/wiki/Pistachio" title="Pistachio">pistachios</a>) also features prominently as the filling of the Sicilian cannoli and layered with slices of cake in Palermo's <a href="/wiki/Cassata" title="Cassata">cassata</a>. </p><p>Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in <a href="/wiki/Naples" title="Naples">Neapolitan</a> <i><a href="/wiki/Pastiera" title="Pastiera">pastiera</a></i>, one of Italy's many "Easter pies".<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p><p>Ricotta is also commonly used in savory dishes, including pasta, <a href="/wiki/Calzone" title="Calzone">calzone</a>, stromboli, <a href="/wiki/Pizza" title="Pizza">pizza</a>, <a href="/wiki/Manicotti" title="Manicotti">manicotti</a>, <a href="/wiki/Lasagne" class="mw-redirect" title="Lasagne">lasagne</a>, and <a href="/wiki/Ravioli" title="Ravioli">ravioli</a>. </p><p>It also is used as a <a href="/wiki/Mayonnaise" title="Mayonnaise">mayonnaise</a> substitute in traditional egg or tuna salad<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (June 2015)">citation needed</span></a></i>]</sup> and as a sauce thickener. </p> <div class="mw-heading mw-heading2"><h2 id="Similar_non-Italian_cheeses">Similar non-Italian cheeses</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=6" title="Edit section: Similar non-Italian cheeses"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In the <a href="/wiki/United_States" title="United States">United States</a>, American ricotta is almost always made of cow's milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk. While both types are low in fat and sodium, the Italian version is naturally sweet, while the American is a little saltier and moister. </p><p>In southern Switzerland, a similar <a href="/wiki/Ziger" title="Ziger">ricotta</a> is made, although it is often called <i>mascarpa</i>. It is historically a staple food in the mountains. Equivalent whey cheeses (Ziger, Sérac) are produced in the rest of the country.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/France" title="France">France</a>, ricotta is known as <a href="https://fr.wikipedia.org/wiki/Recuite" class="extiw" title="fr:Recuite">recuite</a> and can be made from cow, sheep, or goat milk. The name and technique of preparation change according to the region where it is produced: it is called Greuil,<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> Breuil<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> or Sérou in <a href="/wiki/Gascony" title="Gascony">Gascony</a>, Zenbera in the Basque country, <a href="/wiki/Brousse_(cheese)" title="Brousse (cheese)">Brousse</a> in <a href="/wiki/Provence" title="Provence">Provence</a>, <a href="/wiki/Brocciu" title="Brocciu">Brocciu</a> in <a href="/wiki/Corsica" title="Corsica">Corsica</a> and <a href="https://fr.wikipedia.org/wiki/S%C3%A9rac_(fromage)" class="extiw" title="fr:Sérac (fromage)">Sérac</a> in the <a href="/wiki/Alps" title="Alps">Alps</a>. </p><p>In <a href="/wiki/Malta" title="Malta">Malta</a>, a traditional cow's milk cheese known as <i>irkotta</i> is made almost identically to the Italian ricotta, with the exception that it is generally made using fresh milk rather than from residual whey,<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> which gives it a slightly firmer, crumblier texture than the Italian variety. Regardless, irkotta is used in very similar ways to Italian ricotta within Maltese cooking, being a primary filling for savoury dishes like ravoli and pies, as well as sweet dishes such as cannoli and cakes. It is also one of the two traditional fillings for <i><a href="/wiki/Pastizz" title="Pastizz">pastizz</a></i>, a local savoury pastry snack, with the other being mushy peas. </p><p>In <a href="/wiki/Tunisia" title="Tunisia">Tunisia</a>, the <i><a href="/wiki/Rigouta" title="Rigouta">rigouta</a></i> from the city of <a href="/wiki/B%C3%A9ja" title="Béja">Béja</a> is a close relative to the ricotta, except that it is always fresh-soft and is not aged. It is exclusively made from the whey of Sicilo-<a href="/wiki/Sarda_sheep" title="Sarda sheep">Sarda sheep</a>'s milk.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> <i>Rigouta</i> is also used as the basis of several preparations and dishes of <a href="/wiki/Tunisian_cuisine" title="Tunisian cuisine">Tunisian cuisine</a>. </p><p>In Spanish, ricotta is known as <i><a href="/wiki/Reques%C3%B3n" class="mw-redirect" title="Requesón">requesón</a></i>. It can be salted or sweetened for cooking purposes. It was brought to <a href="/wiki/Mexico" title="Mexico">Mexico</a> by the Spaniards, although it is not as commonly used as <i><a href="/wiki/Queso_fresco" class="mw-redirect" title="Queso fresco">queso fresco</a></i>. It is sometimes used as filling for <i><a href="/wiki/Tlacoyo" title="Tlacoyo">tlacoyos</a></i> and <i><a href="/wiki/Taco" title="Taco">tacos</a> dorados</i>, and in the central west area (<a href="/wiki/Jalisco" title="Jalisco">Jalisco</a>, <a href="/wiki/Michoac%C3%A1n" title="Michoacán">Michoacán</a>, and <a href="/wiki/Colima" title="Colima">Colima</a>) it is spread over<i> <a href="/wiki/Tostada_(tortilla)" title="Tostada (tortilla)">tostadas</a></i> or <i><a href="/wiki/Bolillo" title="Bolillo">bolillos</a></i>, or served as a side to beans. In <a href="/wiki/Portugal" title="Portugal">Portugal</a> and <a href="/wiki/Brazil" title="Brazil">Brazil</a>, a similar product is called <i><a href="/wiki/Requeij%C3%A3o" title="Requeijão">requeijão</a></i>. </p><p>In the <a href="/wiki/Balkans" title="Balkans">Balkans</a>, <a href="/wiki/Romania" title="Romania">Romanian</a> <i><a href="/wiki/Urd%C4%83" class="mw-redirect" title="Urdă">urdă</a></i> (<link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991"><span class="IPA-label IPA-label-small">Romanian:</span> <span class="IPA nowrap" lang="ro-Latn-fonipa"><a href="/wiki/Help:IPA/Romanian" title="Help:IPA/Romanian">[ˈurdə]</a></span>), <a href="/wiki/North_Macedonia" title="North Macedonia">Macedonian</a> <i>urda</i> (урда) and <a href="/wiki/Bulgaria" title="Bulgaria">Bulgarian</a> <i>izvara</i> (извара) are made by reprocessing the whey drained from any type of cheese. <i>Urdă</i> is thus similar to fresh ricotta as its fabrication implies the same technological process.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> However, Romanian <i>urdă</i> is neither smoked nor baked in the oven like some variants of the Italian ricotta. <i>Urdă</i> has been produced by Romanian <a href="/wiki/Shepherd" title="Shepherd">shepherds</a> for centuries<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> and is consequently regarded by Romanians as a Romanian traditional product.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/Greece" title="Greece">Greece</a>, cheeses very similar to ricotta are <i><a href="/wiki/Anthotyros" title="Anthotyros">anthotyros</a> </i> (ανθότυρο) and <i><a href="/wiki/Manouri" title="Manouri">manouri</a></i> (μανούρι), made from sheep or goat milk. Similarly in <a href="/wiki/Cyprus" title="Cyprus">Cyprus</a>, <a href="/wiki/Anari_cheese" title="Anari cheese"><i>anari</i></a> (αναρή) is made from the same types of milk. </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=7" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239009302">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output 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href="/wiki/Ricotta_di_fuscella" title="Ricotta di fuscella">Ricotta di fuscella</a></i></li> <li><a href="/wiki/Hyblean_ricotta" title="Hyblean ricotta">Hyblean ricotta</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=8" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20170923002256/https://www.sargento.com/our-cheese/other-varieties/ricotta/sargento-part-skim-ricotta-cheese">"Sargento® Part-Skim Ricotta Cheese"</a>. <i>sargento.com</i>. 13 January 2015. 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Examine.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Whey+Protein&rft.pub=Examine&rft.date=2022-09-28&rft.aulast=Patel&rft.aufirst=Kamal&rft_id=https%3A%2F%2Fexamine.com%2Fsupplements%2Fwhey-protein%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20161121051715/http://ansci.illinois.edu/static/ansc438/Milkcompsynth/milkcomp_protein.html">"Milk Composition – Proteins"</a>. Illinois.edu. Archived from <a rel="nofollow" class="external text" href="http://ansci.illinois.edu/static/ansc438/Milkcompsynth/milkcomp_protein.html">the original</a> on 2016-11-21<span class="reference-accessdate">. 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Agraria.org – Istruzione Agraria online.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Formaggi+tipici+italiani%3A+Ricotta+Romana+DOP&rft.pub=Agraria.org+%E2%80%93+Istruzione+Agraria+online&rft_id=http%3A%2F%2Fwww.agraria.org%2Fprodottitipici%2Fricottaromana.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2004:030:0007:0012:EN:PDF">"Official Journal of the European Union"</a>. <i>ec.europa.eu</i>. European Commission: Agriculture and Rural Development. 4 February 2004<span class="reference-accessdate">. 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(2004). "The Microbiology of Cheese Ripening". In Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; et al. (eds.). <i>Cheese: Chemistry, Physics and Microbiology</i>. Vol. 1 (Third ed.). 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Retrieved <span class="nowrap">29 March</span> 2023</span>. <q>Celebre in tutta Italia, la ricotta in Ticino viene chiamata anche mascarpa. A questo termine si affiancano la forma dialettale zigra, in Leventinra, e züfa, che significa mascarpa fresca. Sugli alpi di Val Bedretto, mangiare pranzo si dice züfé, letteralmente "mangiare ricotta fresca", espressione che indica la monotonia dell'alimentazione degli alpigiani nel passato, spesso a base di sola ricotta.</q> [Famous throughout Italy, ricotta in Ticino is also called mascarpa. This term is accompanied by the dialectal form zigra, in Leventinra, and züfa, which means fresh mascarpa. In the Alps of Val Bedretto, eating lunch is called züfé, literally "eating fresh ricotta", an expression that indicates the monotony of the diet of the mountain farmers in the past, often based on ricotta alone.]</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Ricotta+o+mascarpa&rft.pub=Culinary+Heritage+of+Switzerland&rft_id=https%3A%2F%2Fwww.patrimoineculinaire.ch%2FProdotti%3Ftext%3Dricotta%2348&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://www.estives-bearn.com/produits/greuil/">"Le Greuil – Estives du Béarn"</a>. <i>www.estives-bearn.com/</i> (in French)<span class="reference-accessdate">. Retrieved <span class="nowrap">2021-08-15</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.estives-bearn.com%2F&rft.atitle=Le+Greuil+%E2%80%93+Estives+du+B%C3%A9arn&rft_id=https%3A%2F%2Fwww.estives-bearn.com%2Fproduits%2Fgreuil%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.producteurs-fermiers-pays-basque.fr/fr/actualite/breuil-fermier-cest-la-saison/">"Breuil fermier: c'est la saison ! - Producteurs et produits fermiers pays basque qualité Idoki"</a>. <i>www.producteurs-fermiers-pays-basque.fr</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2021-08-15</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.producteurs-fermiers-pays-basque.fr&rft.atitle=Breuil+fermier%3A+c%27est+la+saison+%21+-+Producteurs+et+produits+fermiers+pays+basque+qualit%C3%A9+Idoki&rft_id=https%3A%2F%2Fwww.producteurs-fermiers-pays-basque.fr%2Ffr%2Factualite%2Fbreuil-fermier-cest-la-saison%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.benna.com.mt/products/fresh-irkotta/">"Fresh Irkotta"</a>. <i>www.benna.com.mt</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2023-04-25</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.benna.com.mt&rft.atitle=Fresh+Irkotta&rft_id=https%3A%2F%2Fwww.benna.com.mt%2Fproducts%2Ffresh-irkotta%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120617073321/http://www.eaap.org/docs/Publications/eaap099%20-%20875157986R.pdf">"<i>Les filières lait en Méditerranée : enjeux pour un futur durable</i>], Hammamet, Tunisia-Hammamet 26-28 octobre 2000, EAAP publication n°99, 2003, p.102 [117"</a> <span class="cs1-format">(PDF)</span>. <i>eaap.org</i>. Archived from <a rel="nofollow" class="external text" href="http://www.eaap.org/docs/Publications/eaap099%20-%20875157986R.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 17 June 2012<span class="reference-accessdate">. Retrieved <span class="nowrap">22 March</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=eaap.org&rft.atitle=Les+fili%C3%A8res+lait+en+M%C3%A9diterran%C3%A9e+%3A+enjeux+pour+un+futur+durable%5D%2C+Hammamet%2C+Tunisia-Hammamet+26-28+octobre+2000%2C+EAAP+publication+n%C2%B099%2C+2003%2C+p.102+%5B117&rft_id=http%3A%2F%2Fwww.eaap.org%2Fdocs%2FPublications%2Feaap099%2520-%2520875157986R.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://dexonline.ro/definitie/urd%C4%83">"dexonline"</a>. <i>dexonline.ro</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=dexonline.ro&rft.atitle=dexonline&rft_id=https%3A%2F%2Fdexonline.ro%2Fdefinitie%2Furd%25C4%2583&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2009:260:0043:0046:RO:PDF">Jurnalul Oficial al Uniunii Europene</a> – in the Romanian version of the <i>Official Journal of the EU</i> <i>ricotta</i> is translated by <i>urdă</i> (page 4, subchapter 5.3.).</span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPh.DRoufs2014" class="citation book cs1">Ph.D, Timothy G. Roufs; Roufs, Kathleen Smyth (2014-07-29). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=M_eCBAAAQBAJ&q=Urd%C4%83+romanian+shepherds+centuries&pg=PA282"><i>Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture</i></a>. ABC-CLIO. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-61069-221-2" title="Special:BookSources/978-1-61069-221-2"><bdi>978-1-61069-221-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Sweet+Treats+around+the+World%3A+An+Encyclopedia+of+Food+and+Culture%3A+An+Encyclopedia+of+Food+and+Culture&rft.pub=ABC-CLIO&rft.date=2014-07-29&rft.isbn=978-1-61069-221-2&rft.aulast=Ph.D&rft.aufirst=Timothy+G.+Roufs&rft.au=Roufs%2C+Kathleen+Smyth&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DM_eCBAAAQBAJ%26q%3DUrd%25C4%2583%2Bromanian%2Bshepherds%2Bcenturies%26pg%3DPA282&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></span> </li> <li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.dadrsibiu.ro/index.php/atestat-produse-traditionale/precizari-intocmirea-caietului-de-sarcini.html">Official site of the Directia pentru Agricultura si Dezvoltare Rurala Sibiu</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20100603202413/http://www.dadrsibiu.ro/index.php/atestat-produse-traditionale/precizari-intocmirea-caietului-de-sarcini.html">Archived</a> 2010-06-03 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> - <i>Urdă</i> is presented as a traditional dairy product.</span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=9" title="Edit section: Further reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFabiano2012" class="citation book cs1 cs1-prop-foreign-lang-source">Fabiano, Guatteri (2012). <i>Formaggi. Conoscere e riconoscere le migliori produzioni dell'Italia e dell'Europa</i> (in Italian). De Agostini. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-8-84-187697-8" title="Special:BookSources/978-8-84-187697-8"><bdi>978-8-84-187697-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Formaggi.+Conoscere+e+riconoscere+le+migliori+produzioni+dell%27Italia+e+dell%27Europa&rft.pub=De+Agostini&rft.date=2012&rft.isbn=978-8-84-187697-8&rft.aulast=Fabiano&rft.aufirst=Guatteri&rfr_id=info%3Asid%2Fen.wikipedia.org%3ARicotta" class="Z3988"></span></li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Ricotta&action=edit&section=10" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media 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srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Ricotta" class="extiw" title="commons:Category:Ricotta">Ricotta</a></span>.</div></div> </div> <ul><li><a rel="nofollow" class="external text" href="http://www.lacasa.com.au/fullcreamricotta.htm">Ingredients, nutritional and product information.</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20100316020440/http://www.lacasa.com.au/fullcreamricotta.htm">Archived</a> 2010-03-16 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></li> <li><a rel="nofollow" class="external text" href="http://www.milkingredients.ca/index-eng.php?id=190">Ricotta cheese composition and characteristics from the Canadian Dairy Commission</a>.</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist dt::after{content:": "}.mw-parser-output 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scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Protected_Geographical_Status" class="mw-redirect" title="Protected Geographical Status">PDO</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Asiago_cheese" title="Asiago cheese">Asiago</a></li> <li><a href="/wiki/Bitto" title="Bitto">Bitto</a></li> <li><a href="/wiki/Bra_cheese" title="Bra cheese">Bra</a></li> <li><a href="/wiki/Burrata_di_Andria" class="mw-redirect" title="Burrata di Andria">Burrata di Andria</a></li> <li><a href="/wiki/Caciocavallo" title="Caciocavallo">Caciocavallo</a></li> <li><a href="/wiki/Casciotta_d%27Urbino" title="Casciotta d'Urbino">Casciotta d'Urbino</a></li> <li><a href="/wiki/Castelmagno_cheese" title="Castelmagno cheese">Castelmagno</a></li> <li><a href="/wiki/Fontina" title="Fontina">Fontina</a></li> <li><a href="/wiki/Formaggio_di_fossa" title="Formaggio di fossa">Formaggio di fossa</a></li> <li><a href="/wiki/Formai_de_Mut_dell%27Alta_Valle_Brembana" title="Formai de Mut dell'Alta Valle Brembana">Formai de Mut dell'Alta Valle Brembana</a></li> <li><a href="/wiki/Gorgonzola" title="Gorgonzola">Gorgonzola</a></li> <li><a href="/wiki/Grana_Padano" title="Grana Padano">Grana Padano</a></li> <li><a href="/wiki/Montasio" title="Montasio">Montasio</a></li> <li><a href="/wiki/Monte_Veronese" title="Monte Veronese">Monte Veronese</a></li> <li><a href="/wiki/Buffalo_mozzarella" title="Buffalo mozzarella">Buffalo mozzarella</a></li> <li><a href="/wiki/Parmesan" title="Parmesan">Parmigiano Reggiano</a></li> <li><a href="/wiki/Pecorino" title="Pecorino">Pecorino</a> <ul><li><a href="/wiki/Pecorino_di_Filiano" title="Pecorino di Filiano">Pecorino di Filiano</a></li> <li><a href="/wiki/Pecorino_romano" title="Pecorino romano">Pecorino romano</a></li> <li><a href="/wiki/Pecorino_sardo" title="Pecorino sardo">Pecorino sardo</a></li> <li><a href="/wiki/Pecorino_siciliano" title="Pecorino siciliano">Pecorino siciliano</a></li> <li><a href="/wiki/Pecorino_toscano" title="Pecorino toscano">Pecorino toscano</a></li></ul></li> <li><a href="/wiki/Piave_cheese" title="Piave cheese">Piave</a></li> <li><a href="/wiki/Provolone" title="Provolone">Provolone</a></li> <li><a href="/wiki/Quartirolo_Lombardo" title="Quartirolo Lombardo">Quartirolo</a></li> <li><a href="/wiki/Ragusano_cheese" title="Ragusano cheese">Ragusano</a></li> <li><a href="/wiki/Raschera" title="Raschera">Raschera</a></li> <li><a href="/wiki/Salva_(cheese)" title="Salva (cheese)">Salva</a></li> <li><a href="/wiki/Squacquerone" title="Squacquerone">Squacquerone di Romagna</a></li> <li><a href="/wiki/Silter" title="Silter">Silter</a></li> <li><a href="/wiki/Spressa_delle_Giudicarie" title="Spressa delle Giudicarie">Spressa delle Giudicarie</a></li> <li><a href="/wiki/Taleggio_cheese" title="Taleggio cheese">Taleggio</a></li> <li><a href="/wiki/Valle_d%27Aosta_Fromadzo" title="Valle d'Aosta Fromadzo">Valle d'Aosta Fromadzo</a></li> <li><a href="/wiki/Valtellina_Casera" title="Valtellina Casera">Valtellina Casera</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Prodotto_agroalimentare_tradizionale" title="Prodotto agroalimentare tradizionale">PAT</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bastardo_del_Grappa" title="Bastardo del Grappa">Bastardo del Grappa</a></li> <li><a href="/wiki/Bela_Badia" title="Bela Badia">Bela Badia</a></li> <li><a href="/wiki/Canestrato" title="Canestrato">Canestrato</a></li> <li><a href="/wiki/Cas%C3%A0da" title="Casàda">Casàda</a></li> <li><a href="/wiki/Mascarpone" title="Mascarpone">Mascarpone</a></li> <li><a href="/wiki/Morlacco" title="Morlacco">Morlacco</a></li> <li><a href="/wiki/Padraccio" title="Padraccio">Padraccio</a></li> <li><a href="/wiki/Pecorino_di_Carmasciano" title="Pecorino di Carmasciano">Pecorino di Carmasciano</a></li> <li><a href="/wiki/Prescins%C3%AAua_cheese" title="Prescinsêua cheese">Prescinsêua</a></li> <li><a href="/wiki/Ricotta_forte" title="Ricotta forte">Ricotta forte</a></li> <li><a href="/wiki/Ricotta_di_fuscella" title="Ricotta di fuscella">Ricotta di fuscella</a></li> <li><a href="/wiki/Rosa_Camuna" title="Rosa Camuna">Rosa Camuna</a></li> <li><a href="/wiki/Scamorza" title="Scamorza">Scamorza</a></li> <li><a href="/wiki/Stracciata" title="Stracciata">Stracciata</a></li> <li><a href="/wiki/Toma_cheese" title="Toma cheese">Toma</a> <ul><li><a href="/wiki/Toma_Piemontese" class="mw-redirect" title="Toma Piemontese">Toma Piemontese</a></li></ul></li> <li><a href="/wiki/Tyrolean_grey_cheese" title="Tyrolean grey cheese">Tyrolean grey cheese</a></li> <li><a href="/wiki/Vezzena" title="Vezzena">Vezzena</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Protected_Geographical_Indication" class="mw-redirect" title="Protected Geographical Indication">PGI</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Burrata_di_Andria" class="mw-redirect" title="Burrata di Andria">Burrata di Andria</a></li> <li><a href="/wiki/Canestrato_di_Moliterno" class="mw-redirect" title="Canestrato di Moliterno">Canestrato di Moliterno</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Traditional_Speciality_Guaranteed" class="mw-redirect" title="Traditional Speciality Guaranteed">TSG</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Mozzarella" title="Mozzarella">Mozzarella</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Non-protected<br />varieties</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bel_Paese_(cheese)" title="Bel Paese (cheese)">Bel Paese</a></li> <li><a href="/wiki/Bocconcini" class="mw-redirect" title="Bocconcini">Bocconcini</a></li> <li><a href="/wiki/Br%C3%B6s" title="Brös">Brös</a></li> <li><a href="/wiki/Burrata" title="Burrata">Burrata</a></li> <li><a href="/wiki/Cacio_figurato" class="mw-redirect" title="Cacio figurato">Cacio figurato</a></li> <li><a href="/wiki/Caciotta" title="Caciotta">Caciotta</a></li> <li><a href="/wiki/Calcagno_(cheese)" title="Calcagno (cheese)">Calcagno</a></li> <li><a href="/wiki/Caprino_cheese" title="Caprino cheese">Caprino</a></li> <li><a href="/wiki/Casizolu" title="Casizolu">Casizolu</a></li> <li><a href="/wiki/Casu_martzu" title="Casu martzu">Casu martzu</a></li> <li><a href="/wiki/Crucolo" title="Crucolo">Crucolo</a></li> <li><a href="/wiki/Crutin" title="Crutin">Crutin</a></li> <li><a href="/wiki/Dolcelatte" title="Dolcelatte">Dolcelatte</a></li> <li><a href="/wiki/Galbanino" title="Galbanino">Galbanino</a></li> <li><a href="/wiki/Moliterno_(cheese)" title="Moliterno (cheese)">Moliterno</a></li> <li><a href="/wiki/Pallone_di_Gravina" title="Pallone di Gravina">Pallone di Gravina</a></li> <li><a href="/wiki/Provatura" title="Provatura">Provatura</a></li> <li><a class="mw-selflink selflink">Ricotta</a></li> <li><a href="/wiki/Robiola" title="Robiola">Robiola</a></li> <li><a href="/wiki/Sottocenere_al_tartufo" title="Sottocenere al tartufo">Sottocenere al tartufo</a></li> <li><a href="/wiki/Stracchino" title="Stracchino">Stracchino</a></li> <li><a href="/wiki/Stracciatella_di_bufala" title="Stracciatella di bufala">Stracciatella di bufala</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Manufacturers</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Auricchio" title="Auricchio">Auricchio</a></li> <li><a href="/wiki/Granarolo_(company)" title="Granarolo (company)">Granarolo</a></li> <li><a href="/wiki/Parmalat" title="Parmalat">Parmalat</a></li> <li><a href="/wiki/Sterilgarda" title="Sterilgarda">Sterilgarda</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Whey_cheeses" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Whey_cheeses" title="Template:Whey cheeses"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Whey_cheeses" title="Template talk:Whey cheeses"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Whey_cheeses" title="Special:EditPage/Template:Whey cheeses"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Whey_cheeses" style="font-size:114%;margin:0 4em"><a href="/wiki/Whey_cheese" title="Whey cheese">Whey cheeses</a></div></th></tr><tr><td colspan="2" class="navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anari_cheese" title="Anari cheese">Anari</a></li> <li><a href="/wiki/Anthotyros" title="Anthotyros">Anthotyros</a></li> <li><a href="/wiki/Brunost" title="Brunost">Brunost</a></li> <li><a href="/wiki/Manouri" title="Manouri">Manouri</a></li> <li><a href="/wiki/Mizithra" title="Mizithra">Mizithra</a></li> <li><a class="mw-selflink selflink">Ricotta</a></li> <li><a href="/wiki/Schabziger" title="Schabziger">Schabziger</a></li> <li><a href="/wiki/Urd%C4%83" class="mw-redirect" title="Urdă">Urdă</a></li> <li><a href="/wiki/Xynomizithra" title="Xynomizithra">Xynomizithra</a></li> <li><a href="/wiki/Ziger" title="Ziger">Ziger/Sérac</a></li></ul> </div></td></tr></tbody></table></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Ricotta&oldid=1248460049">https://en.wikipedia.org/w/index.php?title=Ricotta&oldid=1248460049</a>"</div></div> <div id="catlinks" class="catlinks" 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