Paesanella Ricotta

Fresh
Cow's milk
Sydney
1kg & 2kg baskets
www.paesanella.com.au

Paesanella means 'country peasant girl' in the Italian dialect of Umberto Somma, who founded Paesanella Cheese Manufacturers in 1962. That's right, 1962 - making them one of the first artisan cheese producers in NSW.

Paesanella Ricotta

It's fitting, then, that their flagship cheese is an ingenious peasant food. Ricotta - which means "re-cooked" in Italian - was originally created to ensure that nothing went to waste. In its most traditional form, ricotta is made from the whey left-over from making cheeses such as fresh mozzarella, the other signature cheese from Paesanella. Traditional whey ricotta has a very light texture and a flavour reminiscent of egg white, or albumen.

Most modern ricotta in Australia, including Paesanella's, is now produced with whole milk, rather than left-over whey. The best examples still achieve the texture of the traditional style, but the flavour is more milky and less eggy.

You can still buy fresh Paesanella ricotta in the basket - still warm if you get there early enough - from the Marrickville factory, every morning except Saturdays. Spread some on fruit toast and drizzle with honey for the perfect cheesy breakfast.