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Sleep, Dine, Relax, Refresh, Celebrate Under One Roof

Lunch and Dinner

Varsity Apr 2017 – PWF – 0435 Read more

Afternoon Tea

Afternoon tea served at the Six Restaurant Read more

Cocktails, Gins, Wines & Spirits

Set of cocktails at Six Panoramic Bar Read more

Weekend Brunch and Sunday Roast

River Bar Roast Read more

Private Dining, Parties & Events

Varsity Scalextric – PWF – 0371 Read more

The Roof Terrace

varsity-PWF-2273 Read more

Ricotta an Italian cheese made from sheep, cow, goat, or Italian water buffalo milk whey.The production of ricotta in the Italian peninsula is old, dating back to the Bronze Age.In the second millennium BC, ceramic vessels called milk boilers started to appear frequently

The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk.

Ricotta (literally meaning “recooked”) protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature causes it to precipitate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.

Ricotta curds are creamy white in appearance, and slightly sweet in taste. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which can be perserved for much longer.

We use ricotta made from the traditional method for both our delicious cheesecake and ricotta cheese cannelloni.

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