One of the reasons I’ve stuck with Roma Fodds as my supplier thru the years is that they have a very high quality ricotta cheese. Until I tried theirs, I considered ricotta to be nothing more than a glorified cottage cheese (which I’ve never liked). If you want to try something different, give this a shot - we make a white sauce pizza …
Mix 3 cups romano, 1T black pepper, and 2T granulated garlic in with 3# Ricotta. Once it’s blended, add 1/2 gallon whole milk. Stir until all lumps disappear. In taste, it’s kind of similar to an alfredo sauce.
looks very similar to the Grande recipe, except for the milk, good to know, and similar to the recipe that I use
I have used Grande Soprafina, fine cut, and the Polly-O old fashion ricotta with equally good results… who makes the ricotta that Roma distributes?
…now, for the rest of the story…
after polling the people who tried the comparison of white pizza made with cottage cheese or with ricotta, some people liked the cottage cheese more, most could not tell the difference…I like the ricotta more, it has a better mouth feel…so that’s what I will go with
I do not know cheeses enough to know how ricotta and cottage cheese are different…I wish someone would chime in with a simple explaination
eveidently, others do not either
bottum line, we must go with what we think best,
Otis
