Ricotta (or re cooked cheese) is produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. The whey is acidified and then the acidified whey is heated to near boiling. The combination of low pH and high temperature causes additional protein to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing though a fine cloth.

Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 5% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. Like many fresh cheeses, it is highly perishable.

Our Ricotta is made from sheep milk only. It is a versatile cheese and works well in both sweet and savoury dishes from cheesecakes to baked pasta dishes.

Supplied as vacuum packed 200g slices, or as 1 kg blocks for the caterer.