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Article: FORAGING: REAL RICOTTA
- Article from:
- The Washington Post
- Article date:
- September 6, 1995
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Sicilian chef Mimmetta Lo Monte says there is no way she will use
the ricotta cheese available in area stores. "It's the pits," says Lo
Monte, who is taking a breather from the restaurant business and
teaching cooking classes privately. "They do something to it. It's
extremely creamy, with no taste. And you can't blot out the water. By
the time I get the cannoli to the table the stuffing flows out."
Sounded like a challenge to us -- find good ricotta. We did. And
while Lo Monte says "no way," we say "whey."
Whey is precisely what we are talking about. Ricotta, an Italian
curd cheese, is traditionally made from sheep's-milk whey -- a by-
product in the production of other cheeses. In Italian, ...