Ricotta is Italian for “recooked”. Traditional ricotta is made from the left over whey from mozzarella. A staple in Italian kitchens, it's a smooth and creamy cheese great for main course fillings and desserts. Ricotta made from pasteurized whole milk is drier than traditional whey ricotta, but can be substituted in most recipes.

Appearance

White and moist; resembles cottage cheese with a very fine curd

Taste

Mild and semi-sweet

Pairing

Sweet Berries, Pineapple, Mango, Peaches| Croissants, Muffins, mild Rye Bread, Water Crackers| Juice, Mimosa, Riesling, Chardonnay| Herbs: Basil, Oregano| Pasta, Tomatoes