Ricotta forte
Italian cheese
- Basilicata
- Apulia
Ricotta forte (lit. 'strong ricotta') is a very traditional soft cheese of Basilicata and Apulia, in southeastern Italy. It is creamy, spicy and slightly bitter.[1]
Its preparation is similar to the Greek cheese called "kopanisti":[2] the milk is fermented by bacteria and yeast which contribute to the spicy taste and to the very intense aroma. The aroma is similar to the long-seasoned pecorino.
This cheese is typically used on pasta to make the tomato sauce tastier or on the bread with anchovies or in the traditional fried panzerotti.[3]
It has been recognised by the Ministry of Agricultural, Food and Forestry Policies as a Lucanian and Apulian traditional food product (PAT).
See also
- List of Italian cheeses
- Ricotta
- Ricotta di fuscella
- Ricotta salata
References
- v
- t
- e
- Asiago
- Bitto
- Bra
- Burrata di Andria
- Caciocavallo
- Casciotta d'Urbino
- Castelmagno
- Fontina
- Formaggio di fossa
- Formai de Mut dell'Alta Valle Brembana
- Gorgonzola
- Grana Padano
- Montasio
- Monte Veronese
- Buffalo mozzarella
- Parmigiano Reggiano
- Pecorino
- Piave
- Provolone
- Quartirolo
- Ragusano
- Raschera
- Salva
- Squacquerone di Romagna
- Silter
- Spressa delle Giudicarie
- Taleggio
- Valle d'Aosta Fromadzo
- Valtellina Casera
varieties
- Auricchio
- Granarolo
- Parmalat
- Sterilgarda