Traditional Ricotta is soft and creamy with a delicate texture and pleasant slight caramel flavour. During the cheese making process, milk is set and then cut separating the curd and whey. The curd is further processed to manufacture cheeses such Bocconcini and Mozzarella, while the whey is used to produce the Ricotta. Extra milk is added to the whey in order to increase the creamy characteristics of this full cream Traditional Ricotta. The name Ricotta translated from Italian means ‘recooked’, thus being the case with the whey.
This ricotta is packaged in a fashella (or basket) to maintain the ricotta’s shape and freshness and sold as a 1kg or 1.5kg unit. Ricotta will naturally expel whey throughout shelf life which is why it is packed in a strainer for convenience.
Size
Serving Suggestions
As the packaging strains the whey expelled by this ricotta, the result is a firmer ricotta than our tub variations. This makes it ideal for cooking at higher temperatures as it will not release as much moisture when exposed to high temperatures in the cooking process.
This ricotta is ideal for cooking lasagna, cannelloni, stuffed peppers and many more hot cheesy dishes. It also works well in cheesecakes, pies, tarts and other sweet dishes.
Origin
Shelf Life
Where to buy
| Retailers | ACT | NSW | NT | QLD | SA | TAS | VIC | WA |
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| Woolworths |  |
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| Average Qty | Per Serve | Per 100g |
|---|---|---|
| Energy | 340kJ | 679kJ |
| Protein | 6.5g | 13.0g |
| Fat - Total | 5.6g | 11.1g |
| - Saturated | 3.9g | 7.7g |
| Carbohydrate | 1.4g | 2.8g |
| Sugars | 1.4g | 2.8g |
| Sodium | 84mg | 168mg |
| Calcium | 45mg | 90mg |
Traditional Ricotta Recipes
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