After the production of each cheese ricotta is made.
The yellow liquids (whey) which come away from the cheese are heated up to a high temperature and within a short time they separate once more, turning a transparent green. The white creamy ricotta floats to the surface, as the Italians say, it ‘flowers’.
It is eaten very fresh, in fact many of our clients wait at the door for a very hot and not very practical to transport ricotta, but they say endlessly “it reminds me of the ‘ol days”. Remember that many of our clients, to my delight, are locals who all undoubtedly had relatives who had sheep and made ricotta themselves.
In Italian cooking it is widely used to fill fresh pasta dishes.