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Baked Lemon Ricotta

$11.00 / 200 g Puck
Baked Lemon Ricotta
Baked Lemon Ricotta
  • Pasteurized
  • Age: 5 Days
  • Cow Milk
  • Buffalo Milk
  • by Guffanti
  • Italy
  • Approachable
  • Soft

Baked Lemon Ricotta is like cheesecake, emphasis on the cheese. This petite treat is primarily made from authentic Italian ricotta, crafted with the whey of cow’s milk and buffalo milk. A touch of sugar, starch, and lemon (as well as a trip to the oven) transform it into a dense, zingy dessert. This lightly sweet, sliceable round is an easy way to elevate your brunch spread. Just top with a dollop of Sidehill Farm Raspberry Jam and serve with mimosas.

“This is just like a little lemon cheesecake! I like to serve these as individual desserts, topped with a drizzle of blueberry jam.”
Murray’s Merchandising – New York
Ricotta 70% (Cow's Milk Whey, Buffalo Milk Whey, Milk, Salt), Sugar, U.H.T. Cream, Modified Food Starch Derived From Potato, Lemon Cream 1% (Sugar, Natural Lemon Skin Extract), Sorbic Acid, Turmeric For Color

Allergens: Milk

  • Baked Lemon Ricotta comes from Puglia in Southern Italy, where its origins go back generations.
  • Shepherds looking to extend the lifespan of their fresh ricotta would bake the cheese in a wood-burning oven.
  • Now this process is used to create sweet, sliceable desserts, like this lemon-infused version.
  • The texture is like a dense, moist cheesecake with just a touch of graininess from the ricotta curds.
  • The ricotta used in these rounds is made in the traditional Italian way—the whey from cow’s milk and buffalo milk is cooked, causing any remaining protein to coagulate into a soft curd.
  • The word “ricotta” comes from the Italian for recooked.
  • Baked Lemon Ricotta can be enjoyed warm or room temperature; for breakfast or dessert; on its own or with fresh fruit, jam, or sorbet.
Family Owned
Gluten Free

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