Ricottella de Poisat

Ricottella de Poisat

This package of ricotta was given to me by a passionate and very kind cheese maker from Grenoble, whom I met at the Salon du Fromage – a parting gift after our long conversation, during which we tasted the whole array of his products (and not your teensy scanty samples either), discussed their respective flavors and textures, personalities and benefits, and swapped recipe ideas.

It is sweet with a mildly acidic edge, and its texture, slightly curdled, doesn’t have much to do with the Finetta ricotta you find in grocery stores here.

We’ve enjoyed it simply on its own, with good crusty bread, but we’ve also combined it with lemon zest and a pinch of sugar to coat warm bow-shaped pasta ; we’ve used it in a frittata, as a sandwich spread, and we’ve had it for dessert, drizzled with maple syrup. As you will infer, we had quite a quantity!

Oh, and um… wanna see my ricotta naked?

Fromagerie de Poisat
30 avenue d’Eybens
38320 Poisat
04 76 25 51 56

  • http://ilforno.typepad.com/il_forno/ Alberto

    The ricotta (especially naked :-) looks great. The Finetta ricotta you mention has very little to do with the fresh ricotta you can find almost anywhere in Italy either. It’s a bad industrial imitation. BTW another sweet ricotta tip: mixed with cacao powder, a bit of sugar and maybe a sip of rum, kirsh or grand marnier. Great on bread or even, mixed with 1 egg) as a filling for a tart!

  • http://www.woolfit.com Meg

    Fresh ricotta is honestly my number one fantasy food at the moment. In Australia I ate it once or twice a week and rarely thought about it; it was like pasta, I appreciated it as a good thing, and made sure I bought a good quality product, but considered it a staple which didn’t need to be thought about much. Now in Brighton I have only found fresh ricotta once in three years, and that time I got it home, full of excitement, only to discover that it was well past its best. Devastating! I hope you have had a very enjoyable time with your lovely naked cheese…. All the dishes sound good. I used to love it crumbled on orecchiette with podded and peeled baby broad beans, a little lemon juice and fresh basil.

  • http://www.todrownarose.tk rose

    yesyesyes, ricotta, cacao e zucchero… an Italian childhood evergreen (less sugar and an alcoholic addition are a fine way of upgrading it for adult tastes — but finding good ricotta may be hard, these days). I like to use ricotta for pasta recipes instead of cream, which I don’t like very much (you get a fresher, more “rustic” result – and ricotta is great teamed with vegetables).

  • Christine

    Hi Clotilde, I’ve been reading your blog for awhile and just wanted to let you know that there’s a blurb about Chocolate and Zucchini in the new issue of Gourmet magazine! Congrats…I really enjoy reading your blog.

    Christine

  • http://www.toomanychefs.com barrett

    Ricotta, honey, and a little ginger. Add spoon and happy diner.

  • http://chocolateandzucchini.com clotilde

    Alberto – That cocoa powder thing sounds just perfect!

    Meg – I’m intrigued : wat are baby broad beans?

    Rose – I also like how ricotta gives a thicker, slightly curdled coating on things… Rustic is the word!

    Christine – Yes, thanks, I was very happy about the article!

    Barrett – Aaaah, ginger, that sounds like an excellent addition indeed… Fresh or ground?

  • http://www.woolfit.com Meg

    Clotilde, they are just very young broad beans. Mostly when I buy broad bean pods in the shops they are up to 20 cm or so long, and each bean can be 1.5 – 2 cm long. These are quite good, but they’re truly delicious if you get them when they are smaller, and the beans are at most 1 cm long. People say you don’t have to peel the individual beans when they’re that small but I think it’s worth it because it shows off their beautiful vivid green colour.

  • http://www.toomanychefs.com Barrett

    Clotide- Fresh, of course. As much as you want. I am a bit of a ginger fiend. I don’t snack on it directly, but I’ve been tempted.

    Maybe a thumb sized knob to start?

  • http://chocolateandzucchini.com clotilde

    Meg – Actually, my question was more about the “broad” than the “baby”! :) I’ve researched it a bit, it seems that broad beans are the same as fava beans, or “fèves” in French. I have never had fèves, but I bought a bag of frozen ones a little while ago, so a bit of experimentation is in order!

    Barrett – I would probably never have though to add fresh ginger to something dairy, but it sounds great. I’ll definitely try the combination, thanks!

  • http://www.toomanychefs.com Barrett

    I treat ricotta or other mild soft white cheeses almost like ice cream. You can add just about anything that would end up in a carton of Ben and Jerry’s. I don’t know how it stores – I’ve never had that problem.

  • Hande

    Last night I had a “sweet-crisis” and tried a ricotta-cacao-zucchero-vin santo mix…… *melts away* Why hasn’t anyone told me before of this way to use ricotta, after all I live in ricotta-country for a year now!

  • http://chocolateandzucchini.com clotilde

    Barrett – You mean… chocolate chips? and cookie dough? and caramelized macadamia nuts? and caramel swirls? Oh the possibilities! :)

    Hande – I’m delighted you taste-tested this for us successfully!

  • tory

    For those of us who are limited to Polly-O in the local grocery store in the US (and do not live in NYC)-any suggestions for sources for fine ricotta?

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