Ricotta Cheese

Ricotta is a fresh Italian whey cheese, traditionally made from the whey leftover from the production of other cheeses like mozzarella or provolone. The whey is heated, and an acidulant like vinegar or lemon juice is added, causing the remaining proteins to coagulate. This curd is then drained and lightly salted to produce a soft, creamy, and slightly sweet cheese.

Ricotta is prized for its mild, milky flavour and smooth texture, making it a versatile ingredient in both sweet and savoury dishes. Manufacturers use it as a filling for pasta, pastries, and quiches, or as a creamy base for sauces and dips. Its ability to bind ingredients and add moisture also makes it valuable in baked goods like cheesecakes and cannoli.

Ricotta cheese is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein and calcium. As with other dairy products, it contains saturated fat and sodium. The NHS Eatwell Guide advises that dairy or dairy alternatives are part of a healthy balanced diet, and suggests choosing lower-fat options where possible.