Ricotta forte
Ricotta forte is a very traditional soft cheese of Apulia, in southeastern Italy. It is creamy, spicy and a little bitter.
Its preparation is similar to the Greek cheese called kopanisti: the milk is fermented by bacteria and yeast which contribute to the spicy tasty and to the very intense aroma. The aroma is similar to the long-seasoned pecorino.
This cheese is typically used on pasta to make the tomato sauce tastier or on the bread with anchovies or in the traditionali fried panzerotti.
It has been recognised by the Ministry of Agricultural, Food and Forestry Policies as an Italian and Apulian traditional food product.
