Anna Dubey
Contributor
Anna Dubey is a freelance writer at Encyclopædia Britannica. She was also an Editorial Intern with Britannica in 2022. She is expected to graduate from Brown University in 2025 with a bachelor of science degree in ecology and evolutionary biology.
Primary Contributions (43)
Ricotta, whey cheese with a creamy texture and mild taste. Italian in origin and yellowish white in colour, ricotta is traditionally made with whey from fresh sheep’s milk, although the whey can also come from the milk of goats, Italian water buffaloes, or cows. In Italian, the word ricotta means…
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