The word “ricotta” is from the Latin, recoctus, which means “re-cooked.”  Ricotta is produced from whey, a byproduct of mozzarella production, which is why cheese makers consider ricotta a “gift from mozzarella.”  Ricotta types are differentiated by the starting blend of whey and whole milk:

• - Low fat Ricotta is made from 100% whey
• - Traditional Ricotta begins as a 50/50 blend of whey and whole milk.
• - Whole Milk Ricotta is made from 100% whole milk

Mozzarella Fresca Ricotta Production Overview:

1. The whey blend is heated and acidified causing the ricotta curds to rise to the top.
2. The curds form a delicate, floating “crown” of ricotta
3. To retain the perfect balance of moisture and texture, our ricotta curds are slowly “hand-dipped,” with large, stainless steel ladles.  The automated/mechanized draining utilized by most other producers is more efficient but does not result in the best tasting product
4. Finally, the finished ricotta is packaged very hot to preserve freshness without the use of preservatives

Product Notes:

Mozzarella Fresca Ricotta has a slightly sweet, mild, nutty flavor and a moist texture.  Ricotta is naturally low in fat, has less sodium and more calcium per serving than cottage cheese.  Ricotta is an excellent cooking cheese because of its cohesive texture, which binds ingredients together.  Excellent in combination with a large variety of vegetables, simple pastries or as a filling for pastas, pizzas and focaccia

Selection & Storage:

Ricotta should be somewhat firm, but not solid, and consist of fine, moist delicate grains.  Ricotta should not feel prickly on the tongue, taste sharp or fruity.  Ricotta should be considered as perishable as milk.  Use within seven days of opening.