Fresh Ricotta 16oz

$8.00/Each


The term “ricotta,” Italian for “recooked” refers to the twice-heated curd that originally developed as a way not to waste the whey left over over from the cheesemaking process. Think you know ricotta? Grainy, kind of blah, a lasagna staple? Think again. Our ricotta is made using traditional techniques, ensuring the best quality and freshest cheese. Delicious for dessert alongside fresh berries and drizzled with honey, this classic is also, yes, perfect in lasagna and other Italian baked dishes.


Just the Facts

Region
Connecticut
Milk Type
Cow
Age
2 weeks

Pour a glass of...
  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!


  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.


    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.


    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Sparkling Wine

    Champagne, Cava, Prosecco, anything with bubbles!

    Pair with: The effervescence of Sparkling Wines makes for a great pairing with richer, fattier cheeses that coat the mouth: think La Tur and Brunet, or a triple creme like Brillat Savarin or Delice de Bourgogne.