When cheese is made, the whey (liquid) is drained from the curds (solids), and the curds are made into cheese. Back in the old country, nearly everything was made into something usable, nothing went to waste. The industrious Italians discovered that when whey was heated up again (ricotta means "to cook again" in Italian), it became solid; thus, ricotta was born! This aged sheep's milk cheese has a mild, slightly salty-tangy flavor with a clean, sweet finish. Good for grating or cubing into salads, it also makes a delightful table cheese when served alongside salami, olives, and fruit. From Italy.