his month, we showcase three Italian icons: ricotta, provolone and Parmigiano Reggiano. Ricotta translates to ‘recooked’ in Italian and is made from the whey scraps of large-format cheeses. The leftover whey is collected and reheated to solidify the milk solids and proteins, which are then skimmed off, drained and packaged. This cheese is best enjoyed as fresh as
