Soft and fresh. The best is made from sheep buttermilk. Creamy, piquant, with subtle fragrance. Eaten with sugar and cinnamon, sometimes with a dusting of powdered coffee.
Ricotta
Italy and U.S.A.
Fresh, moist, unsalted cottage cheese for sandwiches, salads, lasagne, blintzes and many Italian dishes. It is also mixed with Marsala and rum and relished for dessert Ricotta may be had in every Little Italy, some of it very well made and, unfortunately, some of it a poor substitute whey cheese.
Ricotta Salata
Hard; grayish white. Although its flavor is milk it is too hard and too salty for eating as is, and is mostly used for grating.
Riesengebirge
Bohemia
Semisoft; goat or cow; delicate flavor, lightly smoked in Bohemia's northern mountains.
Rinnen
Germany
This traditional Pomeranian sour-milk, caraway-seeded variety is named from the wooden trough in which it is laid to drain.
Riola
Normandy, France