Ricotta forte is a very traditional soft cheese of Basilicata and Apulia, in southeastern Italy. It is creamy, spicy and slightly bitter.
Its preparation is similar to the Greek cheese called kopanisti: the milk is fermented by bacteria and yeast which contribute to a spicy taste and to very intense aroma. The aroma is similar to long-seasoned pecorino.
This cheese is typically used on pasta with tomato sauce, on bread with anchovies, or in the traditional fried panzerotti.
It has been recognised by the Ministry of Agricultural, Food and Forestry Policies as a Lucanian and Apulian traditional food product (a Prodotto agroalimentare tradizionale).