Ricotta Chocolate |Vanulo|

Ricotta cheese is one of those cheese made from whey but in most cases whey is a by-product that has many uses on a farm, e.g. like feeding pigs.

The whey’s low pH is combined with temperatures just near boiling and the heat denatures the proteins and causes it to precipitate, forming a fine curd. Now think of buffala cheese, bio-dynamic animals and an invitation to lunch at the family table of one of the finest producers in Italy of raw milk cheese Vanulo.

The production of ricotta in the Italian peninsula is dates back to the Bronze Age. In the second millennium BC ceramic vessels called milk boilers started to appear frequently and were apparently unique to the peninsula. These were designed to boil milk at high temperatures and prevent the milk from boiling over. The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk. The coagulation was made by plant-based food from Ruminants mammals that are able to acquire nutrients by fermenting it in a specialized stomach prior to digestion, principally through bacterial actions.

The production of rennet-coagulated cheese overtook the production of fresh whole milk cheeses during the first millennium BC. Bronze cheese graters found in the graves of the Etruscan elite prove that hard grating cheeses were popular with the aristocracy. Cheese graters were also commonly used in ancient Roman kitchens. Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer.

source: wikipedia


Categories: Kitchen Facts

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