Old World vs New World: a Ricotta Comparison

Old World vs New World: a Ricotta Comparison

I was up at Coach Farm with some of my coworkers in Upstate New York last Friday. In the days since, I’ve been trying to wrangle all the video clips together into a watchable form.

Thus far, I’ve got a quick video that illustrates how they’re doing a brand-new product: ricotta cheese.

If you’re a cheese person, you already know that ricotta is a classically useful product for cheesemakers because it’s made with the cast-offs of the cheesemaking process: the whey.

Coach Farm is doing their ricotta in the same old-fashioned way that Italy’s alpine farmers do it:

Here’s Coach Farm in the upstate New York:

Here’s the Italian man in the mountains of Abruzzo:

The Coach process (extremely similar to the ricotta process in the mountains):

  1. Collect the whey in a pot and heat it to 180°F (they’re also adding in some milk to make it creamier).
  2. Add an agent (rennet or an acid) to help the curds form.
  3. Collect the curds in cheesecloth and allow to drain.

Simple, right? So simple you could do it on the side of a mountain over an open flame… which is what I saw when I went to Italy last year.

In that case, the farmer first made pecorino cheese and then reheated the leftover whey to make a delicious ricotta. You’ll notice the environs are a little different.

The Coach team provided us with a tour and also some samples of their cheeses.

Coach Cheese Samples with Crackers

More video fun yet to come!
Miss Ginsu

Note about this post: I’m a fan of Coach cheeses and writing about food is part of my job, but I wasn’t directly compensated (other than in cheese snacks) to make this post. It’s just my personal opinon. Likewise, I paid for the Italian farmstay on my own. No commercial benefit for me there.

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