Ricotta Cheese

RICOTTA cheese is a soft cheese with a delicate flavor and aroma, perfect for desserts and savory dishes. Ideal for ravioli, lasagna, and cannoli, it adds a distinctive taste to your culinary creations.

‘Vivaldi’ cheese RICOTTA is a soft, white, moist cheese with no rind. It has a light, delicate flavor and aroma reminiscent of milk. It can be tasted on its own, but is most commonly used for making a variety of dishes. Desserts that often use ricotta include cheese or pastiera pie, cannoli. Ricotta can be blended and mixed with cinnamon, berries, and grated chocolate and served as a dessert as well. It is recommended for use in making folded pizza, ravioli, lasagna, manicotti pasta, and other dishes. Ricotta is made from whey that is released during the production of another cheese. The whey is heated to temperatures between 85-94 °C. The resulting mass is separated from the liquid and then the milk proteins are coagulated. Theoretically, ricotta cannot even be called cheese, as in the production of regular cheese, whey is separated from the formed curds and is not used again. Ricotta in Italian means 'cooked again'. And indeed, the milk proteins in making ricotta are heated a second time. This cheese is usually not aged.

Milk