This ricotta is ideal for cooking lasagna, cannelloni, stuffed peppers and many more hot cheesy dishes. It also works well in cheesecakes, pies, tarts and other sweet dishes.
Traditional Ricotta is soft and creamy with a delicate texture and pleasant slight caramel flavour. During the cheese making process, milk is set and then cut separating the curd and whey. The curd is further processed to manufacture cheeses such Bocconcini, Fresh Pecorino and Mozzarella, while the whey is used to produce the Ricotta. Extra milk is added to the whey in order to increase the creamy characteristics of this full cream Traditional Ricotta. The name Ricotta translated from Italian means ‘recooked’, thus being the case with the whey.
As the packaging strains the whey expelled by this ricotta, the result is a firmer ricotta than our tub variations. This makes it ideal for cooking at higher temperatures as it will not release as much moisture when exposed to high temperatures in the cooking process.
