I Gotta Ricotta Trivia Quiz

Answer: recooked

To be precise, ricotta cheese is not a cheese, but a cheese by-product or dairy product, because of the process by which it is made. It is, however, dealt with as a cheese. Ricotta is a soft, mild creamy white cheese, which is relatively low in fat and salt.

It is often used in dishes such as lasagna, cannelloni, pancakes, cheesecake or cannoli. It can be interchanged with dry cottage cheese in certain recipes. The process for making ricotta is fairly simple: The whey is allowed to ferment at room temperature, increasing it's acidity, then cooked to the near-boiling point.

The proteins solidify into curds which are then strained. Alternatively, omitting the fermentation, an acidic agent is added to the whey, then the whey is 'recooked'.

Answer: False

American cottage cheese is a cheese curd product. Curds are the result of milk being curdled by bacteria, acidic products and/or rennet. As the milk curdles, forming small globules of cheese, the remaining liquid is the whey proteins. While cheese curds that have been drained of the whey are eaten as snacks or added to dishes such as poutine, American cottage cheese contains the curd and some portion of the whey.
Ricotta cheese may look similar, but the creation process takes place after the curdling is done, using the whey which is left.

Answer: cow

While ricotta is usually made from sheep milk in Italy, it is also made from cow, goat, or water buffalo milk. In the US, however, due to availability and cost considerations, the majority of commercially made ricotta is made with cow's milk. The commercial products also usually contain stabilizers, which help ensure optimum results in general use as well as baked dishes. Cow's milk ricotta tends to have a milder, but saltier, taste.

Answer: False

Like halloumi or feta cheese, ricotta holds its shape when heated. It softens, but does not melt. Nonetheless, it is a regular ingredient in lasagna, ravioli or manicotti, as a cheesy layer or as an ingredient mixed with others, such as eggs, mozzarella cheese and butter.

Answer: cannoli

In the Mafia crime film, Marlon Brando plays the Godfather, Don Corleone. When an assassination attempt puts the Don in the hospital, his bodyguard, Paulie Gatto, is found to be complicit in the attempt. Peter Clemenza, a made member of the family, takes Paulie and a hitman named Rocco Lampone for a drive into Manhattan, but makes a stop on the way. While Clemenza is out of the car, Rocco shoots Paulie dead.
Following the shooting, Clemenza tells Rocco, "Leave the gun. Take the cannoli." The now-memorable quote was actually ad-libbed by the actor playing Clemenza - Richard S. Castellano.

Answer: baked

Ricotta infornata is a portion of ricotta that has been baked until it develops a thin, tan crust, although the dish can be baked until it is browned throughout. The cheese has a texture similar to cheesecake, and a slightly sweet flavor. The center is usually soft but crumbly.

It can be crumbled onto food, served with bread, or as part of an antipasto platter. Ricotta informata can be purchased at a store, but it is also relatively easy to make at home. Fresh ricotta can be placed in a colander to drain in the refrigerator for 24 - 36 hours, then salted and baked in a buttered dish for 1 - 2 hours.

Answer: Apulia

A 'heritage' cheese of Apulia (Puglia), particularly the Province of Bari, ricotta forte is a fermented cheese with a buttery texture and a creamy ivory color. It is aged, from several months to several years, and has a salty, pungent flavor that has been likened to blue cheese.

It can be used in a number of ways, such as in pasta dishes, panzerottis and calzones, or simply as a spread for crusty bread. One way to balance the ricotta's tang is to add it to a sweeter dish, such as a caramelized onion tart.

Answer: ricotta affumicata

The process of smoking ricotta may have originated as a way to preserve the ricotta for months. After the initial coagulation has occurred, the ricotta is drained for several hours, then pressed and salted. It is usually smoked in the early part of the maturing process - a process which can take a month or more. Smoked ricotta has a brown exterior, an ivory-colored interior, a smooth texture, and a smoky, salty flavor.

A firm cheese, it can be grated over salads, pasta or cooked vegetables, added to dishes such as panini or gnocchi, or served as a table cheese. In the old days, ricotta was smoked by putting it on a fireplace to dry and smoke at the same time.

Answer: sheep

Ricotta di pecora has a very distinctive rich taste. It is much creamier, and denser, than regular cow's milk ricotta. Sheep's milk ricotta is often the preferred ingredient for many iconic Italian recipes, including cannoli, cassata or cheesecake. It can also be served by itself, as a dessert with honey or shaved chocolate, or alongside assorted fruits and nuts.

It is also often used with salads and fresh seasonal vegetables, and used in pasta dishes such as ravioli or gnocchi.

Answer: cream

Making ricotta cheese at home is fairly simple and quick, especially when an acidic such as vinegar or lemon juice is used to curdle the mixture. While the traditional ricotta is made with whey, a homemade version using milk and cream results in a finished product in less than an hour. With a sieve, bowl, stainless steel pot and measuring cups, and those four basic ingredients, fresh ricotta cheese is relatively easy to make. But, it takes quite a bit of milk and cream to produce a small amount of cheese.