Ricotta forte

Ricotta forte AvL

Ricotta forte (also known as ricotta scanta) is a traditional Italian cheese originating from the region of Apulia in southern Italy. This cheese is known for its strong, pungent flavor and creamy texture, making it a unique addition to various Italian dishes.

Production

Ricotta forte is made from ricotta, which is a whey cheese derived from the leftover whey of other cheeses such as mozzarella and provolone. The production process involves fermenting the ricotta for a period ranging from several months to a year. During this time, the cheese develops its characteristic strong flavor and creamy consistency. The fermentation process is carefully monitored to ensure the cheese matures properly.

Characteristics

Ricotta forte has a creamy, spreadable texture and a sharp, tangy taste. Its flavor is often described as intense and slightly spicy, which distinguishes it from other types of ricotta. The cheese is typically white to pale yellow in color.

Culinary Uses

Ricotta forte is commonly used as a spread on bread or crackers. It can also be incorporated into various dishes, such as pasta sauces, to add a rich, tangy flavor. In Apulia, it is often enjoyed with traditional foods like focaccia and taralli.

Cultural Significance

Ricotta forte holds a special place in the culinary traditions of Apulia. It is a staple in many local recipes and is often enjoyed during festive occasions. The cheese's unique flavor profile makes it a cherished ingredient in the region's cuisine.

Related Cheeses

• Ricotta
• Mozzarella
• Provolone
• Feta
• Gorgonzola

See Also

• Italian cuisine
• Cheese
• Apulia
• Fermentation