Zappala Ricotta al Limone

Cheese meets cake, with a touch of lemon.

The Story

Whey, along with casein, is one of the major classes of milk proteins. Whey is water soluble, though, so in standard cheesemaking, as water is expelled from the curd, whey follows. That's a lot of nutrients, so why not capture that and make cheese? The soft, amorphous quality of ricotta, as opposed to the firm, moldable matrix of casein-based cheeses, illustrates the how different these protein classes are in structure and reactivity. Their role in milk differs, too, caseins being primarily a source of nutrients, while whey proteins typically have defensive, transport, or enzymatic functions.

Quick Facts

Country of Origin: Sicily, Italy
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Acid

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Is it a confection or is it a cheese? Honestly, it's both. A lemony ricotta cake hailing from Italy that is all of sweet, yet light, yet savory, and oh so bright.