Recently, I have been on a bit of a ricotta kick – incorporating it into salads, dolloping it on strawberries and, more recently, experimenting with it on bruschetta-like toasts. Quick and easy to put together, they are a kind of open faced sandwich. Made with a sprinkling of dried Turkish figs and spring blossom honey, they are very more-ish!
A riff on a delicious salad offered by B&G Oysters – a recipe involving arugula, ricotta cheese and fresh citrus.
On a recent trip to Italy, I had the opportunity to visit a co-op that makes Parmigiano Reggiano. It was a first for me – I have witnessed the cheesemaking process before and have even tried my hand at making chèvre but I have never before observed the making of a hard, aged cheese like Parmigiano Reggiano. A small group of farmers in the area bring milk to the co-operative each week and, starting at 5am every day, that milk begins a process that transforms it into a cheese so many of us know and love. Parmigiano Reggiano is a DOP product. In Italian, DOP stands for Denominazione di Origine Protetta (Protected Designation of Origin).