What are the different types of fresh ricotta cheese? What are the different types of aged ricotta cheese?

Fresh variants
Ricotta di Bufala Campana and Ricotta Romana are notable varieties produced in Italy and protected by the European Union's Protected Designation of Origin regulation. Ricotta di Bufala Campana is made from the whey left over after the production of Mozzarella di Bufala Campana, a protected variety of buffalo mozzarella. Ricotta Romana is made from the whey of sheep milk.[8]

Aged variants

Ricotta salata is a firm, salted variety of ricotta.

Ricotta affumicata, a smoked variety from the Sila in Calabria

Ricotta forte is a very soft variety from Apulia sold in jars.
Fresh ricotta can be subject to extra processing to produce variants which have a much longer shelf life. These production methods include salting, baking, smoking, and further fermentation.

Ricotta salata is a pressed, salted, dried, and aged variety of the cheese. It is milky-white and firm and used for grating or shaving. Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.

Ricotta infornata (baked ricotta) is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno.

Ricotta affumicata (smoked ricotta) is similar to ricotta infornata and is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood, although, in Friuli, beech wood is used, with the addition of juniper and herbs.[9]

Ricotta forte, also known as ricotta scanta, is produced from leftovers of any combination of cow, goat, or sheep milk ricotta. These are allowed to age for about a year, during which salt is added and the cheese mixed every two or three days to prevent the growth of mold. The end result is a soft and creamy brown paste which has a very pungent and piquant taste.[10][11] It is produced in the southern part of the Province of Lecce and sold in glass jars. It is smeared on bread, mixed with tomato sauces for pasta, or added to vegetable dishes.
system
taaja ricota paneer ke vibhinn prakaar kya hai?vibhinn prakaar ke vruddh ricota paneer kya hai?

taaja verient
ricota di bufala campana or ricota romana italy main nirmit ullekhneey kismein hai or europea sangh ke mul viniman ke sangrakshit padnaam dwaara sangrakshit hai.Ricotta di Bufala Campana mattha se bana he, jo ki bafelo mozerela kii ek sangrakshit vividhta mozerela di bufala campana ke utpaadan ke baad chhod diya gaya he.ricota romana bhed ke doodh ke mattha se bana he. [8]

vruddh verient

ricota salaata ricota kii ek form, namakeen vividhta he.

Ricotta affumicata, Calabria main sila se ek smoked kism

Ricotta Forte jaar main bechi gai Apulia se ek bahut hi naram vividhta he.
taaja ricota verient kaa utpaadan karne ke liye atirikt prasanskaran ke adheen ho saktaa he jisamen bahut lanbaa shelf jivan hota he.in utpaadan vidhiyon main namakeen, baking, dhumrapaan or aage kinvan shaamil hai.

ricota salata ek dabaaya, namakeen, sookhe or paneer kii vruddh vividhta he.yah dudhia-safed or form he or iskaa upyog jhanjhari yaa shaving ke liye kiya jaataa he.ricota salata pahiyon main bechaa jaataa he, ek najuk tokari-bunai pattern dwaara sajaayaa jaataa he.

ricotta infornata (backed ricota) kaa utpaadan oven main naram ricota kii ek badi ganth rakhkar kiya jaataa he, jab tak ki yah ek bhura, halke dhang se chart kii gai papadi viksit nahin karata he, kabhi -kabhi tab tak jab tak yah sabhi tarah se retile bhure rang kaa na ho jaae.ricotta infornata mukhya rup se sardinia or sicili main lokapriy he, or kabhi -kabhi ricota al forno kaha jaataa he.

Ricotta affumicata (smoked ricota) ricota infornata ke samaan he or ek dhumrapaan karne vaale main naram ricota kii ek ganth rakhkar nirmit hota he, jab tak ki yah ek grey crust viksit nahin karata he or ek lakdi kii lakdi kii khushboo kaa adhigrahan karata he, aamtaur par ok yaa chestnut kii lakdi, haalanki, frayuli main, bich main,lakdi kaa upyog kiya jaataa he, juniper or jadi bootiyon ke saath. [9]

ricota fort, jise ricota skanta ke rup main bhi janaa jaataa he, gaay, bakrii yaa bhed ke doodh ricota ke kisi bhi sangyojan ke bache hue se nirmit hota he.inhen lagbhag ek varsh ke liye umr kii anumati di jaati he, jiske dauraan namak joda jaataa he or paneer mold ke vikaas ko rokane ke liye har do yaa teen dinon main mishrit hota he.antim parinaam ek naram or malaaidaar bhure rang kaa paste he jisamen bahut tikhaa or pikent swaad hota he. [10] [11]yah les praant ke dakshini bhaag main nirmit hota he or glass jaar main bechaa jaataa he.yah roti par dhabba he, pasta ke liye tamaato sos ke saath milaayaa jaataa he, yaa sabji vyanjan main joda jaataa he.
user
taaja ricota paneer ke prakaaron main bufala campana or roman ricota ricota shaamil hai.vruddh ricota paneer ke prakaaron main dilkash ricota, backed ricota, smoked ricota or strong ricota shaamil hai, jinhen ricota skanta ke rup main bhi janaa jaataa he.
assistant
<|system|>
</s>
<|user|>
taaja ricota paneer ke vibhinn prakaar kya hai?vibhinn prakaar ke vruddh ricota paneer kya hai?

taaja verient
ricota di bufala campana or ricota romana italy main nirmit ullekhneey kismein hai or europea sangh ke mul viniman ke sangrakshit padnaam dwaara sangrakshit hai.Ricotta di Bufala Campana mattha se bana he, jo ki bafelo mozerela kii ek sangrakshit vividhta mozerela di bufala campana ke utpaadan ke baad chhod diya gaya he.ricota romana bhed ke doodh ke mattha se bana he. [8]

vruddh verient

ricota salaata ricota kii ek form, namakeen vividhta he.

Ricotta affumicata, Calabria main sila se ek smoked kism

Ricotta Forte jaar main bechi gai Apulia se ek bahut hi naram vividhta he.
taaja ricota verient kaa utpaadan karne ke liye atirikt prasanskaran ke adheen ho saktaa he jisamen bahut lanbaa shelf jivan hota he.in utpaadan vidhiyon main namakeen, baking, dhumrapaan or aage kinvan shaamil hai.

ricota salata ek dabaaya, namakeen, sookhe or paneer kii vruddh vividhta he.yah dudhia-safed or form he or iskaa upyog jhanjhari yaa shaving ke liye kiya jaataa he.ricota salata pahiyon main bechaa jaataa he, ek najuk tokari-bunai pattern dwaara sajaayaa jaataa he.

ricotta infornata (backed ricota) kaa utpaadan oven main naram ricota kii ek badi ganth rakhkar kiya jaataa he, jab tak ki yah ek bhura, halke dhang se chart kii gai papadi viksit nahin karata he, kabhi -kabhi tab tak jab tak yah sabhi tarah se retile bhure rang kaa na ho jaae.ricotta infornata mukhya rup se sardinia or sicili main lokapriy he, or kabhi -kabhi ricota al forno kaha jaataa he.

Ricotta affumicata (smoked ricota) ricota infornata ke samaan he or ek dhumrapaan karne vaale main naram ricota kii ek ganth rakhkar nirmit hota he, jab tak ki yah ek grey crust viksit nahin karata he or ek lakdi kii lakdi kii khushboo kaa adhigrahan karata he, aamtaur par ok yaa chestnut kii lakdi, haalanki, frayuli main, bich main,lakdi kaa upyog kiya jaataa he, juniper or jadi bootiyon ke saath. [9]

ricota fort, jise ricota skanta ke rup main bhi janaa jaataa he, gaay, bakrii yaa bhed ke doodh ricota ke kisi bhi sangyojan ke bache hue se nirmit hota he.inhen lagbhag ek varsh ke liye umr kii anumati di jaati he, jiske dauraan namak joda jaataa he or paneer mold ke vikaas ko rokane ke liye har do yaa teen dinon main mishrit hota he.antim parinaam ek naram or malaaidaar bhure rang kaa paste he jisamen bahut tikhaa or pikent swaad hota he. [10] [11]yah les praant ke dakshini bhaag main nirmit hota he or glass jaar main bechaa jaataa he.yah roti par dhabba he, pasta ke liye tamaato sos ke saath milaayaa jaataa he, yaa sabji vyanjan main joda jaataa he.</s>
<|assistant|>
taaja ricota paneer ke prakaaron main bufala campana or roman ricota ricota shaamil hai.vruddh ricota paneer ke prakaaron main dilkash ricota, backed ricota, smoked ricota or strong ricota shaamil hai, jinhen ricota skanta ke rup main bhi janaa jaataa he.</s>
