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Very small round cheeses (weighing about 2½oz/70g) , made in the Lyonnaise and Auvergne areas of France. Cows' milk, or sometimes a mixture of cow and goat, is used. Cheeses are only ripened for a couple of weeks, and vary from mild to tangy, depending on the milk and finishing. Some are ripened naturally, some steeped in white wine or oil. The name is probably a corruption of recuite, meaning "recooked", or the name Ricotta, meaning the same in Italian. Both would indicate that the cheeses are, or were, whey cheeses, though nowadays full milk is used from the RhÃ´ne valley.