Light, creamy, and glorious, fresh Ricotta is truly a thing of culinary beauty. A versatile cheese to have on hand, use it for anything from classic preparations like lasagna filling, stuffed shells, or manicotti. Bring a rich freshness to your dishes by dolloping Ricotta straight onto your pasta, pizza, or soup. So light it can easily be used for both sweet and savory employments; you’ll be hard-pressed to find a dish it doesn't improve! Browse through our selection of gourmet options, from sweet and spreadable varieties to firm and salty Ricotta Salata; you can find it all right here at Gourmet Food Store!
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by Fromage Marquis
A unique Italian ricotta with firm texture and salt-hinted flavor, ready to shave over salads, meats and veggies.
Fill your cannolis with this sweet and sumptuous cream made from the sheep's milk ricotta cheese enriched with sugar.
About our Ricotta Cheese
What is Ricotta Cheese?
Ricotta can technically be made from the milk of cows, goats, sheep, or water buffalo - but the kind you’ll find most frequently on your local supermarket shelves is the variety made from cow's milk.
Ricotta translates to recooked in Italian but is known more formally in other parts of the world as a whey cheese. During the process of cheese making, an ingredient is added to the milk (usually rennet) to help the liquids separate from the solids; this is called the curds and whey. The curds go on to become all manner of tasty cheeses, but the whey is left behind. And this is what they make Ricotta from!
Ricotta Salata vs Ricotta
Ricotta comes in a couple of different forms, and both are available right here on our website! However, for those inexperienced with using this cheese, here’s a quick rundown on the differences between the two. While traditional Ricotta offers the sweet taste of fresh milk and a scoopable spreadable consistency, Ricotta Salata is much firmer in texture. Shreddable and significantly saltier than its luxurious cousin, Salata is excellent grated over salads, sprinkled over pasta, or stirred into creamy risotto. While both cheeses are made using the leftover whey after cheesemaking, the creamy variety is sold fresh while Salata is pressed and aged for roughly three months before use.