[Sca-cooks] Re: ricotta as "fresh cheese"?

[Sue Clemenger]

How can you tell it's ricotta as opposed to something else?
And while I'm definitely not an expert on anything, let alone foods or
cheese, I've always thought of ricotta as belonging in the fresh-cheese
category, if only because my brain has categorized fresh cheeses as
"those ones you have to refrigerate" vs., say a "cured" (?right word?)
cheese like cheddar or roquefort or something. Perhaps the confusion
lies in what we think of when we say a "fresh" cheese?
--maire's two pence worth....

Terry Decker wrote:
> 
> I'd say your cheesemaker is correct.  Ricotta is a condensed whey product
> and definitely not fresh cheese.  That being said, there is a 16th Century
> painting of formed ricotta being eaten by a group of people from a plate
> using spoons.
> 
> Bear
> 
>      I'm curious to get responses from this group --
> how appropriate is ricotta as a "fresh cheese"
> substitute in redactions, in your opinion?  Thought
> I might hear from some more cheese-knowledgeable
> folks than myself.  After all, blessed are the
> cheesemakers.  ;)  :)
> 
>               -- Ruth
> 
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