Whey ricotta-style

Recooked from the whey of a harder make, so it exists because something else was made first. Sweet, grainy and very perishable.

MilkMixed herd

TextureSoft

RegionMediterranean coastal plains

Aging1–3 days

What to look for

Loose grain that holds its shape on a spoon. Rubbery means it was cooked too hard.

Set slowly with very little rennet, drained in cloth and salted lightly. Tastes of the milk it was made from…

A hand-ladled log, sometimes rolled in ash, that firms and sharpens across a fortnight. Sold at three ages by shops…