I know what you’re going to say… lasagna, silly!  But, there has got to be a lot of recipes for this soft, rich and mild cheese.  I understand there are some dessert recipes that use Ricotta cheese.  That would be fun!

Ricotta cheese isn’t quite a cheese.  It’s really a cheese by-product made from the whey from provolone, mozzarella, and other cheeses.  It’s mild, sweet taste makes it the perfect pairing for a lot of foods. 

This is one cheese that has apparently been under-rated!  Instead of trying to chug glasses of milk every day, I could get almost all my calcium for the day with just one cup of ricotta cheese.  And, it’s naturally low in fat!  All good things, indeed.

One thing to keep in mind is that Ricotta cheese is somewhat delicate.  Watch the expiration date closely, and after you open it, use it within a week.  It can be frozen, though, for about six months.  Defrost it in the refrigerator, not on the counter, and never in the microwave. 

So, what happens if I see a good sale on Ricotta cheese?  Should I buy a couple containers and hope I can use it in time?  I don’t want two or three trays of lasagna in my refrigerator and freezer, so what else can I make with Ricotta cheese?  How about something as simple as a nice twice-baked potato?  Cheesecake seems like a natural to me, considering how mild and sweet Ricotta cheese is.  Anyone have a good recipe?

I’m sure anxious to see your reply!