#28 The Cheese Board-Ricotta Traditional Cache
UGGY: Time for this series to go and free up some space for new hides. After almost 9 years most of the cheese has been nibbled and the rest has gone mouldy so no longer very appetising. Thanks to all who visited The Cheese Board.
#28 The Cheese Board-Ricotta
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Series of 37 assorted straightforward caches around Thirsk, Sowerby and Carlton Miniott, loosely based on the contents of a cheese board.
A fairly easy 9 ish miles, starting and finishing at the railway station.
Full description at #1
RICOTTA is a whey cheese, meaning that it is produced from the by-product of traditional cheese manufacture made from whole milk – liquid whey.
Once the curds are produced, the whey is drained off and this contains small amounts of cream, plus the whey protein not taken up in the curd.
The whey is heated (Ricotta actually means "re-heated" in Italian) and produces a delicious fine curd.
Ricotta is a fresh cheese (as opposed to ripened or aged) and traditionally has a very short shelf life. However, modern methods of manufacture and packaging can give an extended shelf life so that it can be found in supermarkets throughout the UK.
The resultant soft cheese has a grainy texture and a creamy white apperance; it is slightly sweet, gentle but subtle flavour and depending on whether or not cream has been added contains around 5% fat. It is widely used in Italian style cooking.
Some Ricotta is made, in Sussex, entirely from 100% sheep's milk and is regarded as one of the best Ricottas in the UK.
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(Decrypt)
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