Riconda

Riconda is a type of Italian cheese. It is made from sheep's milk. The name "riconda" likely derives from the Italian word "ricotta," which means "recooked." This refers to the traditional method of making ricotta, where whey is heated a second time to extract additional proteins. Riconda is known for its soft, crumbly texture and its mild, slightly sweet flavor. It is often used in a variety of culinary applications.

In Italian cuisine, riconda is a versatile ingredient. It is frequently incorporated into pasta dishes, such as lasagna and cannelloni, where it provides a creamy filling. It can also be used in desserts, like cheesecakes and pastries, adding a delicate richness. Beyond cooked dishes, riconda can be enjoyed fresh, perhaps drizzled with honey or olive oil, or served alongside fruits and vegetables. Its mildness makes it a good base for both sweet and savory preparations. The cheese is produced in various regions of Italy, with variations in flavor and texture depending on local traditions and the specific quality of sheep's milk used.