Ricotta gentile cheese
Yeasty flakes of ricotta, obtained from cooking the residue of cheesemaking serum, for years represented the ‘poor’ product of sheep raising; the food which, with a piece of carasau bread, was nourishment for shepherds and farm workers on Sardinia, away from home for months on end, tending their flocks in the countryside. There exist several types of ricotta on the island, mainly linked to ovine dairy typology, for table or grating, or for the preparation of various dishes or puddings.
Ricotta gentile, truncated cone in shape, and weighing around 1.5 to 1.8 kilos, has a fine white structure, and is soft, with a delicate taste. It is for table use, usually shortly after production.
Various other types of ricotta, rightly known as stagionate (ripened), are of cylindrical, flat or conical shape, rather than round. Such products, denser and sharper to the taste, are smoked and salted.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Ricotta gentile cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Ricotta gentile cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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