ricottan.

Brit.

/rᵻˈkɒtə/, U.S.

/rəˈkɑdə/

Forms: 1600s recotti (plural), 1700s– ricotta.

Origin: A borrowing from Italian. Etymons: Italian ricotta, recotta, ricocta.

Etymology: < Italian ricotta, †recotta, †ricocta (c1350), use as noun of feminine past participle of ricuocere to cook again ( < ri- re- prefix + cuocere : see cook v.¹); the name refers to the heating of the whey which is a by-product of regular cheese production. Compare earlier ricoct n.

An unripened Italian whey cheese with a soft, creamy consistency, typically used in desserts and pasta dishes. Also attributive, as ricotta cheese, etc.

ΘΚΠ

the world > food and drink > food > dairy produce > cheese > [noun] > cream or cottage cheese

juncade14..

junketa1475

cream cheese1583

ricotta1617

slip-coat cheesea1665

schmierkase1801

pot cheese1810

crowdie1820

smear-case1829

cottage cheese1831

mascarpone1903

quark1903

Liederkranz1909

1617 F. Moryson Itinerary ii. iii. 155 Two little fresh cheeses, called Recotti.

1759 J. Heyman tr. J. van Egmond Trav. through Europe I. vii. 66 It's [sic] most remarkable commodity is a kind of cheese, called ricotta: It is made of goats milk boiled.

1830 P. L. Gordon Personal Mem. II. vii. 228 We luckily fell in with a herd of goats, and refreshed ourselves with a delicious ricotta.

1877 Encycl. Brit. VI. 772/2 524,700 lb of ‘ricotta’, a fresh common cheese made after the butter and cream have been for the most part removed from the milk.

1923 D. H. Lawrence Birds, Beasts & Flowers (N.Y. ed.) 6 Folded upon itself..And milky-sapped, sap that curdles milk and makes ricotta.

1981 Times 9 Apr. 9/7 Fritters of soft ricotta cheese... For Easter ricotta fritters are flavoured with grappa.

2007 Esquire Sept. 78/2 Stomach-rumblingly good dishes such as melting ricotta hotcakes with fresh banana and honeycomb butter.

2018 L. McCoy Personal email 25 Feb. (O.E.D. Archive) They also make farmhouse cheddar, halloumi, feta, and ricotta. I think that's it.

This entry has been updated (OED Third Edition, June 2010; most recently modified version published online March 2022).

单词	ricotta
释义	ricottan. Brit. /rᵻˈkɒtə/, U.S. /rəˈkɑdə/ Forms: 1600s recotti (plural), 1700s– ricotta. Origin: A borrowing from Italian. Etymons: Italian ricotta, recotta, ricocta. Etymology: < Italian ricotta, †recotta, †ricocta (c1350), use as noun of feminine past participle of ricuocere to cook again ( < ri- re- prefix + cuocere : see cook v.¹); the name refers to the heating of the whey which is a by-product of regular cheese production. Compare earlier ricoct n. An unripened Italian whey cheese with a soft, creamy consistency, typically used in desserts and pasta dishes. Also attributive, as ricotta cheese, etc. ΘΚΠ the world > food and drink > food > dairy produce > cheese > [noun] > cream or cottage cheese juncade14.. junketa1475 cream cheese1583 ricotta1617 slip-coat cheesea1665 schmierkase1801 pot cheese1810 crowdie1820 smear-case1829 cottage cheese1831 mascarpone1903 quark1903 Liederkranz1909 1617 F. Moryson Itinerary ii. iii. 155 Two little fresh cheeses, called Recotti. 1759 J. Heyman tr. J. van Egmond Trav. through Europe I. vii. 66 It's [sic] most remarkable commodity is a kind of cheese, called ricotta: It is made of goats milk boiled. 1830 P. L. Gordon Personal Mem. II. vii. 228 We luckily fell in with a herd of goats, and refreshed ourselves with a delicious ricotta. 1877 Encycl. Brit. VI. 772/2 524,700 lb of ‘ricotta’, a fresh common cheese made after the butter and cream have been for the most part removed from the milk. 1923 D. H. Lawrence Birds, Beasts & Flowers (N.Y. ed.) 6 Folded upon itself..And milky-sapped, sap that curdles milk and makes ricotta. 1981 Times 9 Apr. 9/7 Fritters of soft ricotta cheese... For Easter ricotta fritters are flavoured with grappa. 2007 Esquire Sept. 78/2 Stomach-rumblingly good dishes such as melting ricotta hotcakes with fresh banana and honeycomb butter. 2018 L. McCoy Personal email 25 Feb. (O.E.D. Archive) They also make farmhouse cheddar, halloumi, feta, and ricotta. I think that's it. This entry has been updated (OED Third Edition, June 2010; most recently modified version published online March 2022). < n.1617
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