Have you noticed that several products on sale in supermarkets no longer taste like anything? We have already talked about mozzarella, for example, but also about tomatoes. Another product that has become increasingly bland is ricotta. But why?
The secret of an intensely flavored ricotta lies in the production method and the quality of the ingredients used. When preparing ricotta, the freshness of the milk and care in the manufacturing process are essential to guarantee a final product with a characteristic intense flavor and the right consistency.
Quality ricotta, coming from an artisanal dairy, is obtained with a few simple and fresh ingredients:
Even supermarket ricotta often contains similar ingredients (sometimes industrial producers add cream or other), what varies, however, is often the quality and above all the processing which guarantees a longer life to the product.
Fresh ricotta must be consumed within 2-3 days while packaged ricotta sold in the supermarket can be kept for about 30 days. To ensure product safety and prevent bacterial contamination, ricotta is often subjected to pasteurization, heated to high temperatures before packaging, or in any case prepared with pasteurized milk.
Another big difference between artisanal and supermarket ricotta is the consistency. Packaged ricottas tend to be processed to obtain a creamier consistency and to delay the separation of the serous liquid, which can increase during the period of display on the shelves. As a result, supermarket ricottas have a more homogeneous structure than loose ones, and this characteristic is often perceived as a distinctive sign of industrial production.
In recent years the priority of the dairy industry has become yield, not flavour: more processed milk, more finished product, more days on shelf. In this process an important part of the aromatic component is lost, because high temperature processing and long storage times “extinguish” the natural aromas of the milk. Added to this is the selection of more standardized raw materials and less rich in organoleptic nuances. The result? A visually perfect but sensorially impoverished ricotta.
Which ricotta to choose
If you want to bring ricotta to the table that still has a recognizable flavour, the best choice is always the artisanal one: made with fresh milk and whey, processed the same day and sold without filters or artifices. It won’t last long in the fridge, it’s true, but this very perishability is the sign that it hasn’t been “domesticated” by the industry. Buy it in local markets, from local dairies or on farms that directly process their own milk: there, taste is still a priority, not a side effect.
If, however, you have to find your way around the refrigerated counter in the supermarket, check the label and make an informed choice: few ingredients, no added cream and no superfluous thickeners. Prefer the drier and less perfect versions, because the excessively creamy ones are often the result of processes designed to “make up” the consistency. Brands such as organic, DOP or local milk are not absolute guarantees, but they at least indicate a more controlled supply chain and quality. In summary: better is a genuine product that doesn’t last long than an eternal ricotta that tastes like nothing.
Even tomatoes don’t taste like anything anymore
As we said at the beginning, among the various foods that seem to have lost their flavor over time there are also tomatoes. It’s increasingly difficult to find tomatoes as good as they used to be, especially if you rely on supermarkets. This change is the result of various transformations in the cultivation and selection of varieties, as explained by an expert from the Institut national de la recherche agronomique (INRAE).
The French agronomist analyzed changes in the cultivation of tomatoes and their impact on flavour, underlining that the selection of varieties has focused over time on characteristics such as resistance and durability, sacrificing the taste of tomatoes.
For further information read here: I’ll explain why many tomatoes don’t taste like anything anymore
