Ricotta di Pecora
Ricotta di Pecora is a fresh sheep whey cheese from Sicily, Sardinia, Campania, Lazio and other parts of southern Italy. It is on Sicily's list of traditional agri-food products and shows up constantly in Sicilian sweets.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Sicily, Sardinia, Campania, Lazio |
| Milk Type | Sheep's milk |
| Milk Treatment | Unpasteurized |
| Rind | Natural |
| Texture | Fresh soft, whey |
| Flavor | Creamy, sweet |
| Aroma | Fresh |
| Colors | White |
| Forms | Baskets, formerly wicker (fascedde) or reed baskets tied with rush (cavagne), now plastic |
What is Ricotta di Pecora Cheese?
Ricotta di Pecora is made with sheep's milk following a traditional method. It is typical of Sicily, Sardinia, Campania, Lazio and other regions of southern Italy.
The ingredients are sheep whey, sheep milk and salt. The whey left from cheesemaking is boiled, and the curd that rises is collected while still warm.
Once made, it goes straight into containers. These were once wicker baskets, called fascedde, or small baskets built from reeds and tied with rush, called cavagne. Today producers use plastic containers shaped like the old ones, which are easier to keep clean.
Sicilian cooks use it heavily, above all in desserts.
How Does Ricotta di Pecora Cheese Compare?
The most relevant cheeses to compare Ricotta di Pecora against.
