| Ricotta forte | |
| Othernames: | Ricotta 'scante, scanta, ascuante, squant (from the Latin ustulo which means to burn due to its taste) |
| Country: | Italy |
| Region: | |
| Texture: | Soft |
| Certification: | PAT |
Ricotta forte is a very traditional soft cheese of Basilicata and Apulia, in southeastern Italy. It is creamy, spicy and slightly bitter.[1]
Its preparation is similar to the Greek cheese called "kopanisti":[2] the milk is fermented by bacteria and yeast which contribute to the spicy taste and to the very intense aroma. The aroma is similar to the long-seasoned pecorino.
This cheese is typically used on pasta to make the tomato sauce tastier or on the bread with anchovies or in the traditional fried panzerotti.[3]
It has been recognised by the Ministry of Agricultural, Food and Forestry Policies as a Lucanian and Apulian traditional food product (PAT).