Ricotta Infornata

Product This is a ricotta which is produced year-round from the whey resulting from the production of Caciocavallo and Provola, to which milk is added.

Shape Baked ricotta has a flattened cylindrical shape, with a height of approximately 3" and a diameter of 6"-8". Its weight varies from 1.1 lb. to 2.2 lbs.

Characteristics The surface is colored a dark brown. Once cut, the paste is whitish, compact and soft. The taste is sapid, at times aromatic since during baking the cheese sometimes takes on a pleasant, slightly smokey flavor.

Aging or Ripening The product does not need to age and pay be sold immediately.

Consumption This is a table cheese, to be consumed fresh with hard-wheat bread. It is present in various examples of regional cuisine. After several days, the cheese attains a stronger and more intense flavor.

Production The whey is heated in steel cauldrons and brought to a temperature of approximately 158°F, when cow's milk representing about 10% of the weight of the whey is added. The mixture is reheated until it reaches 185°F. As soon as the pieces of protein matter rise to the surface, they are skimmed off and placed into plastic baskets. The ricotta is left to rest for several hours and is then kept for several days in refrigerated storerooms. The cheese is then salted. The ricotta is cleaned with a cloth or a knife and then a thin layer of salt is applied, which results in the formation of a protective rind. Cooking takes place in terracotta or ceramic pots which are first coated with butter. The ricotta is then baked in the oven for approximately 30 minutes at a temperature of 305°-312°F, and then left to cool at room temperature. It is then stored in the refrigerator.

Production Area Baked ricotta is typical of the Calabrian region, and particularly of the province of Reggio Calabria and the southernmost part of the province of Catanzaro. It is also produced in some parts of Sicily, especially in the east.

Storage Baked ricotta is consumed fresh, within 3 weeks of production, or else the cheese loses flavor, becoming bitter and mouldy.