In Nepi the famous Ricotta Romana DOP is a whey cheese produced with local cow or sheep milk. The sheep graze in the wide meadows of Tuscia region with correspond to the province of Viterbo.
The name ricotta (cooked twice) comes from the production style. It is made by coagulation of the waste water of cheese production and therefore it doesn't have casein and it is called 'latticino'.
The cottage cheese dates back to the Roman period and a first reference was made by Marco Porzio Catone who collected the procedures that regulated sheep farming in Republican Rome.
At that time, the sheep's milk had three purposes: religious, as a drink and for processing into cheese with the use of the residual whey for producing precisely the ricotta.
Ricotta Romana DOP is identifiable by the logo and has a distinctive sweet taste that distinguishes it from any other type of ricotta.
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