Ricotta Stagionata is a wonderful cheese from Basilicata, which is situated deep in the south of Italy at the sole of the boot.
If you think you know Ricotta, think again. Stagionata is Italian for “aged” and the extra time that this Ricotta spends maturing concentrates the flavour of the cheese and gives it a firmer texture. Grate it on pasta, or finish a risotto with this versatile cheese and you will instantly add great depth and richness to your dish.
This cheese is made by Giovanni Samela, owner and cheese-maker at Pietra del Sale. Ricotta is traditionally made by ‘re-cooking’ the whey that is left over from cheese-making. In most cheese-making cultures, this is fed to pigs or even thrown away, but the thrifty Italians came up with another and entirely delicious use for it. By heating the whey, the left-over proteins bond together to make a new cheese that is delicious and versatile, being perfect for so many traditional Italian recipes.
Ever the innovator, Giovanni wanted to find another use for his whey and so created a Ricotta Stagionata which brings a different character to the more famous, traditional Ricotta. Keep it wrapped tightly in your fridge, and add it to your culinary creations, and you won’t be disappointed.
|Brand||The Fine Cheese Co.|
|Country of Origin||Italy|
|Milk Variety||Ewes’ & Goats’|
|Style of Cheese||Soft|
|For Pregnant Women?||Yes|
|Storage||Keep refrigerated below 8˚, Once open, eat within 5 days|