Traditional Ricotta

Ricotta is a soft, creamy Italian cheese made from the whey leftover after producing other cheeses like mozzarella. The name ricotta means "recooked," referring to the process in which the whey is reheated to extract the remaining proteins. To make ricotta, the whey is gently heated until fine curds begin to form. These curds are then strained, creating a light, fluffy cheese with a slightly grainy texture and a mild, slightly sweet flavor. Unlike many cheeses, ricotta is not pressed or aged, making it fresh and highly perishable. It is a versatile ingredient used in both savory and sweet dishes, such as lasagna, stuffed pasta, pastries, and desserts like cannoli.

You can read more about Ricotta here

Delicate, creamy and very slightly salted. Ricotta is ever so versatile and works well in savoury or sweet dishes, particularly:

Whipped Ricotta with Mixed Olives

Baked Conchiglione with Spinach & Ricotta

Lemon Ricotta Cake

Food pairings:
Candied fruit, honey, olive oil, crusty bread, edamame

Wine pairings:

Chardonnay, Riesling, Rose, Prosecco

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