Iblean ricotta is a dairy product widely found throughout the Iblei area, made from sheep's milk whey. With ancient roots, ricotta was known as "the cheese of the poor" as it served as an important source of low-cost nutrition for the less affluent classes. The production process involves heating the whey obtained during cheese making, allowing the albumins to separate and form a soft, white layer on the surface. This layer is gently removed and placed into small molds to drain.