Explore Cheese

Ricotta was originally produced to make full use of all of the proteins in the milk that was used in the production of cheeses like Mozzarella. To strip the remaining proteins, the leftover whey was “re-cooked” (“ricotta” in Italian) resulting in a soft, creamy texture that is slightly grainy. Ricotta is rich, but light with a slightly sweet flavor, making it the perfect filling for lasagna and cannoli.