Volantino

THEWIDEWORLD OF MILK AND ITS DERIVATIVES Did you know that ricotta is not a cheese? Of course you know, we have just seen that: it is a dairy product that is obtained by cooking the whey that remains after the formation of curd. Therefore, the molecules that characterise the aroma of ricotta come from what remains in the whey after the formation of curd: the sweetness comes from lactose, which we know to be the sugar of milk, while the sapidity (from the Latin “sapidus” or rich in flavour, full-flavoured) is mainly linked to the presence of protein-origin compounds. But the most important role is played by those compounds that are contained in ricotta in very limited quantities, fats. In what way? Fats are those mainly responsible for transporting the aromas, therefore, few fats, few aromas! This in no way means that ricotta has no flavour, but it explains why, compared to other cheeses rich in fat (such as Parmesan Cheese), ricotta has a much lighter and more delicate flavour and aroma! The aromas that characterise fresh ricotta (not aged) are of fresh milk, cream and vaguely floral; strong and pungent aromas are instead the sign that the ricotta may be going off. But how does fruit go well with ricotta? Apple is mainly sweet, slightly acidic and dominated by floral and fruity aromas. Orange has a pulp that is both sweet and sour, while herbaceous, woody and pine aromas can be attributed to the peel. Almost half of the aromas contained in apple and orange are also present in fresh ricotta! Thus, the result is sweet but balanced by a fresh, delicate and fruity acidity .