In my opinion ricotta is just a wonderful product. Many people call it cheese, but it’s not entirely true. Because it is not produced by coagulation of casein. Ricotta made from sheep (or cow, goat, buffalo) milk whey left over from the production of mozzarella or other cheese. Personally I love ricotta and use it as a base for desserts and like a filling for different kinds of buns and rolls . Unlike cheese ricotta is much less fat and doesn’t spread when baking.