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Ricotta Romana Cheese
Ricotta Romana is a PDO-protected ricotta from the Lazio region, made from sheep's milk. It has a grainier texture and a richer, slightly saltier flavor compared to other ricottas, which makes it a favorite for adding depth to traditional Roman dishes, such as spinach and ricotta gnocchi.
What is Ricotta Romana Cheese?
Ricotta Romana DOP is not actually a cheese, but a fresh dairy product. It has very ancient origins and is still popular today across the province of Rome and the region of Lazio.
History
The earliest documentation of ricotta could be the Bible, but the first historical record dates back to a cheese-making technique described in the "De Re Rustica" by Columella, a Roman agronomist of the I century B.C. It was Cato who first recorded the regulations of sheep farming in the Republic. Saint Francis of Assisi is also credited with contributing to the diffusion of Ricotta Romana by teaching local shepherds the art of producing it.
Sheep's milk had three destinations: religious or sacrificial use, as an ingredient in food or drink, and to obtain fresh and seasoned cheeses. For ricotta, the use of whey (siero) was also common for feeding pigs.
Even today, Ricotta Romana DOP must be produced by certified companies without the use of any additives. Strict parameters are set by the Consorzio di Tutela - www.consorzioricottaromana.it.
Production Method
Ricotta Romana is still produced across the whole region of Lazio with natural grazing guaranteeing its traditional quality. It is obtained exclusively from the whey of full sheep's milk used for making pecorino cheeses and only from sheep breeders and crossbreeds of the territory of Lazio such as Sarda, Comisana, Sopravissana, and Massese. Their milk has a characteristic pale yellow color and aspects which guarantee the ricotta's distinct qualities, including no less than 3.55% lactose.
The whey comes from breaking up the curds, which are part of the production of pecorino cheeses. The term "ricotta" or "ricottura" refers to the reheating of what is left over after making the cheese (primo sale). The leftover liquid is heated to 85-90°C and softly turned, traditionally with a special wooden stick which aids the coagulation of the whey.
As this occurs, small flakes of milk delicately rise to the top and are collected in 'canestretti bucati,' or molds that help the whey to drain. The result is a ricotta with a very fine and creamy consistency, a pronounced white color, and a delicate, sweetish taste that distinguishes it from other types of ricotta (e.g., cow's ricotta). It should be consumed fresh and conserved for no more than 3-5 days at 4°C.
Appearance and Flavor
Ricotta Romana DOP is white and lumpy with a characteristic sweet milky taste. It can be served as an antipasti together with other cheeses and salumi, or with honey and jams. It is used in many dishes in Lazio, perhaps most famously as a filling for ravioli or in pastries like the crostata con ricotta e visciole.
Marketing
The product is marketed as Ricotta Romana DOP. It is sold year-round in cone-ended plastic baskets weighing no more than 2 kg, or wrapped in parchment, vacuum-packed, and/or in plastic containers.
Distinctive Features
The sheep’s particular diet, which mainly consists of typical grassland and pastures in the geographical production area, influences the quantity of lactose in the milk whey (no less than 3.55%). This attribute gives Ricotta Romana DOP the sweetish taste that distinguishes it.
Key Facts About Ricotta Romana Cheese
| Country of Origin | Italy |
| Specific Origin | Lazio |
| Certification | PDO (2003) |
| Milk Type | Sheep's |
| Milk Treatment | Whey |
| Fat Content | Varies |
| Moisture Content | High |
| Rind | None |
| Texture | Soft, moist |
| Flavor | Sweet, slightly creamy |
| Aroma | Mild |
| Colors | White |
| Forms | Grainy soft mass |
| Age | Fresh |
| Rennet Type | Animal |
