Soft and fluffy, to scoop and spread. Cast as the supporting ingredient role or soft and creamy star.
Please note, most shipping destinations outside the immediate Philadelphia area require overnight shipping when this item is added to the cart, regardless of the rest of your cart's contents.
Country of Origin: United States
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Acid
The Flavor Experience
We searched high and low for a fresh ricotta we could consistently stand behind. With all the flavors of fresh milk, our fresh ricotta will not hide its origins. The smooth grain keeps this fluffy cheese spreadable, scoopable, spoonable, and ploppable. Made from the whey (you may recall Little Miss Muffet), typically merely a byproduct of cheesemaking, fresh ricotta will let you wholly honor milk.
Whey, along with casein, is one of the major classes of milk proteins. Whey is water soluble, though, so in standard cheesemaking, as water is expelled from the curd, whey follows. That’s a lot of nutrients, so why not capture that and make cheese? The soft, amorphous quality of ricotta, as opposed to the firm, moldable matrix of casein-based cheeses, illustrates the how different these protein classes are in structure and reactivity. Their role in milk differs, too, caseins being primarily a source of nutrients, while whey proteins typically have defensive, transport, or enzymatic functions.
Of course you will use fresh ricotta in lasagna, stuffed shells, and manicotti, but consider it as a base for all your favorite dips (spinach, artichoke, crab… the list goes ever on!). Fill half a cantaloupe with a generous scoop of fresh ricotta and drizzle with honey (we like the gossamer Colorado Star Thistle honey from Bee Raw) for breakfast, dessert, or a guaranteed unique (and unbeatable) potluck contribution. Don’t let us distract you from the cannoli and cheesecake, though.
Straight From the Monger's Mouth
Absolutely like eating a cloud
Posted by Unknown on 19th Jun 2018
Dreamy, fresh and simply delicious. Product came cold and well packed. Yes, shipping was expensive, but I can't get fresh ricotta where I live and it was worth every cent.
Posted by Donna on 16th Jan 2016
Usually I make my own ricotta but with the busy holidays and working extra hours I decided to purchase it. It was the best cheese I've had and I have purchased it from two local Italian shops in the past. It's well worth every penny!
The best I've ever had
Posted by Dennis Patti on 27th Nov 2015
I come from an Italian family and This is the best I've ever had.