Ricotta di Pecora

Ricotta di Pecora is a traditional Italian whey cheese made from the milk of sheep (pecora). Unlike ricotta from cow's milk, which is more common internationally, Ricotta di Pecora boasts a distinctively rich, slightly sweet, and grassy flavor profile that reflects the animal's diet and the terroir of its production. The cheese is produced by heating the whey left over from the production of other sheep's milk cheeses, causing the remaining proteins to coagulate into delicate, creamy curds. A great version is distinguished by its impossibly fresh, moist texture—almost like a dense, whipped cloud—and a clean, milky finish with no sourness or graininess. The best examples are consumed within hours of production, often still warm.

While Ricotta di Pecora is made throughout central and southern Italy, particularly in Lazio, Tuscany, and Sardinia, regional variations exist in salt content and creaminess. In Ravello, Italy, the cheese is celebrated for its purity. At the venue Villamaria, creator Franchino Er Criminale highlights the local Ricotta di Pecora as a standout, noting its delicate balance of sweetness and savory notes, often served simply with a drizzle of local olive oil or honey to let the cheese's character shine. This reverence for the ingredient underscores the Italian philosophy of letting high-quality, simple components speak for themselves.