Ricotta

Ricotta stands as Italy's most versatile fresh whey cheese, used across every region from Sicilian cannoli to Roman lasagna. Each pound contains just 174 calories and 13 grams of protein, making it 40% lower in fat than Burrata. This is achieved by curdling whey from other cheese production, yielding a light, grainy texture with a 72% water content. Ricotta must be consumed within 5 days of production for optimal taste, as its high moisture leads to a 50% faster spoilage rate than Taleggio.