Ricotta is not a cheese but a creamy curd. The curd is literally cooked twice hence the name “ricotta,” re-cooked. The leftover hot whey of milk used for cheese making has milk solids and a protein called albumin, which solidifies under high heat. When the whey is reheated (re-cooked) the solid milk parts are skimmed…read more
MEANING OF PARMIGIANO AND REGGIANO Since the ancient Romans, Italians have named their foods and wines for their places of origin. Parmigiano means simply “of or from Parma” and, likewise, Reggiano means “of or from Reggio.” Initially these were two similar hard Italian cheeses with an internal structure that was granular in appearance and texture,…read more
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