Culture Magazine celebrates that most wonderful of fresh cheeses, Ricotta, and explores your options for finding it — fresh and aged, and from cow, goat or sheep — made by cheese makers across the country:
Remains of the Whey
Ricotta used to be a cheese made from leftovers—now it’s dairy deluxe
Fresh, creamy ricotta is the simplest of cheeses, yet one of the most challenging to bring to market.
Unlike other cheeses, it peaks on day one and is never more seductive than when first scooped from the vat. How can a cheesemaker hope to deliver that taste experience to consumers when the cheese still has to be packed and shipped?
In recent years, a handful of American cheesemakers from Rhode Island to California have embraced that mission, with impressive results. Most of these artisan ricottas don’t travel far beyond their place of origin, ensuring that an all-important quality—freshness—isn’t compromised. Those of us with a vivid taste memory of ricotta from vacations in Naples or Tuscany can now re-create the experience with domestic products that hit close to the mark.
Read the full story here, including an extensive list of cheese makers producing Ricotta’s.
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