A specialized jury evaluated 12 ricotta brands sold in supermarket chains

Ricotta is our passion and almost all Brazilians like it. The idea for the product was born from the need to reuse the surplus milk production. The first version of cream cheese to hit market shelves dates back to 1911. It was a more solid product, sold in tablets, like butter. Ricotta in a glass, the version we still recognize today, was only launched in 1955. Since then, this milk derivative, creamy by nature and goes well with practically everything in the fridge, has become the dessert of all hours for these parts of Ecuador.

Cottage cheese with fruit in syrup, in the French roll, in the school snack, in the blender cake recipe, in the baking dish… The quality of the product, however, has been questioned in recent years. That’s why Paladar invited a team of five specialists to evaluate 12 of the main brands sold in the supermarket, all in the traditional version, based on cow’s milk.

OUR GUESTS

In the team of judges, the cheese makers Falco Bonfadin @galeriadoqueijo, Fernando Oliveira @aqueijaria, Mônica Resende @mestrequeijeiro; the food stilyst Tatiana Damberg @tatudamberg and the gastronomic manager of the Bráz group, Rodrigo Augusto. They met, at the invitation of Paladar, in the cute little house of @cozinhadaqueijaria, in Vila Beatriz. There, between one spoonful and another of ricotta interspersed with slices of apple to cleanse the palate between one tasting and another, aspects such as the visual aspect, the consistency of the mass, the aroma and the flavor were evaluated.

The result was surprising in the evaluation of the judges. Some products that look great, taste too mild, or are unattractive. During the test, there was talk of delicious flavors and also of others that recalled the vegetable fat present in margarine or an inappropriate bitterness for the product. There was even talk of some brands having a mayonnaise-like consistency, far from the expected creaminess of a cream cheese.

EXPECTATION AND REALITY

During the test, the jurors assigned marks from 1 to 10 for each of the questions evaluated. There was the ricotta which scored a 9 and the ricotta which was below average by 5 points. Some got high marks for the work as a whole, others were hurt by some specific feature: too much texture or too liquid, to name an example. The decisive evaluation criterion, however, was the taste. At the end of the test, the mission was to find, among the 12 brands evaluated, the three that most resembled the origins of ricotta in Brazil: a product with a delicate flavour, creamy texture and mouth-watering presentation.

THE BEST CHEESE ON THE MARKET

FIRST PLACE – CREOLE

SECOND PLACE – AVIATION

THIRD PLACE – WELLS OF HOT

THE 12 MARKS IN THE EVALUATION OF THE JUDGES

AVIATION (R$ 14.79, the glass jar with 250g) The second place in the Taste classification presented, according to the judges, a texture very similar to that of artisan ricotta, pleasant flavour, smoky aroma and good balance between acidity and salt. However, some of the judges found the product a bit salty compared to the others.

CATUPIRY (R$ 8.93, the plastic jar with 200g) In terms of appearance, the product was rated well by the judges. Some have pointed out that the flavor is too light and the texture a little runnier than desirable.

CRIOULO (R$ 15.99, the glass jar with 220g) The winner of our test presented, in the evaluation of the judges, perfect texture, soft and pleasant taste, creaminess in the measure, light aroma of milk and good salt balance. It was the only stretched curd cheese to be awarded a 9 on a scale of 0 to 10.

DANONE (R$ 8.04, the 200g plastic jar) The judges were unanimous in defining a very liquid product by the expected standards. Other points raised: the almost non-existent aroma, too sweet a taste, with a starchy aftertaste and a sandy residue on the tongue.

DANÚBIO (R$ 12.43 for a 220g glass jar) The judges classified the consistency of the product as very firm, slightly gelatinous and close to mayonnaise. A pleasant aroma, similar to that of powdered milk, slightly sweetened and a final flavor with traces of vegetable oil were also identified.

ITAMBÉ (R$ 11.09, the 200g glass jar) A product with a delicate flavour, good consistency for some and a little too thick for others and no aroma. Almost all judges reported an unpleasant aftertaste at the end, somewhat astringent (dry sensation in the mouth).

NESTLÉ (R$ 9.04, the plastic pot with 200g) The judges rated the texture as very firm, similar to mayonnaise, far from the expected creaminess of a ricotta. The flavor was rated good, despite the aftertaste reminiscent of margarine’s vegetable fat; soft and slightly sweet aroma.

POÇOS DE CALDAS (R$ 9.14, 200g plastic jar) The third place in the Palate classification had a perfect texture, a slightly yellowish color (reminiscent of milk fat), salt at the tip, good visual aspect. According to the judges, a very tasty and slightly buttery ricotta.

PRESIDENT (R$ 11.46, the 200g glass jar) Almost all the judges identified a more grainy texture in the product with a delicate taste, somewhere between yoghurt and fresh cream. There was also a certain acidity and salt just above the tip of the curd.

QUALITY (R$ 6.99, the 200g plastic pot) All the judges identified a certain bitterness in the product, which has a good texture and a good visual aspect.

TIROLEZ (R$ 8.81, the 200g plastic jar) A product with a more consistent than creamy consistency, similar to mayonnaise. Delicate flavor, which could approach that of milk cream and a good salt content.

VIGOR (BRL 8.73, the 200g plastic jar) The judges understood the consistency of the product to be similar to that of a compact mayonnaise. A ricotta with a bright appearance, a soft flavor and close to milk cream, salt in the right measure.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.