Platter of Ricotta

Italian cheesemakers originally produced ricotta from the whey that remained after making mozzarella and provolone. They added lactic acid or vinegar to the whey and reheated it almost to boiling (ricotta literally means recooked.) This process caused the curds to precipitate and rise to the surface, where they were skimmed off and drained. Available in nonfat to whole milk variations, ricotta has a milky, delicate, mild fresh flavor with just a hint of sweetness.



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Creamy white


Creamy yet slightly grainy curd


Mild, hint of sweetness


Makes a tasty low fat cheesecake. Blend ricotta with sugar, cream and vanilla to make the delicious filling for cannoli, a deep fried Sicilian pastry. Make a flavorful cheese blend of part skim ricotta and parmesan, Italian herbs and cooked spinach for stuffing pastas and meats, such as chicken breast and pork tenderloin.


Beer: Pilsner, Pale Ale, Weiss Beer, Lager
Wine: Chianti, Pinot Gris

Performance Notes - Ricotta is an important ingredient in many Italian dishes such as lasagna, manicotti and cannelloni. Whey or part skim ricotta provides the firmest texture for stuffings in dishes such as lasagna. Whole milk ricotta will be softer and creamier, well suited to stuffings encased in ravioli or tortellini. Ricotta is an excellent cooking cheese because of its cohesive texture, which binds ingredients.