Ricotta

Ricotta Galbani — the fresh Italian whey cheese that forms the foundation of dozens of classic Italian recipes, from silky pasta fillings to light desserts, from the creamiest lasagne to a simple Sicilian cannolo filling.

What Ricotta Is (and Isn't)

• Whey Cheese, Not Curd Cheese — Ricotta is produced by re-cooking (ri-cotta, "re-cooked") the whey left over from mozzarella and other cheese production; the residual proteins coagulate under heat and acid, forming delicate white curds with a naturally sweet, lactic flavour. It is not a curd cheese and contains no rennet.
• Low Fat, High Protein — Naturally low in fat compared to cream-based cheeses; a 100g serving provides approximately 11g protein and 13g fat. A nutritionally efficient dairy ingredient.
• Mild, Versatile Flavour — The flavour is gently sweet and milky with a fresh lactic note; it does not compete with other ingredients but amplifies and carries them — the ideal base for both sweet and savoury applications.
• Ingredients — Pasteurised cow's milk whey, salt. No additives. Suitable for vegetarians.

Savoury Uses

Classic pasta al forno filling (mixed with spinach and nutmeg for lasagne or cannelloni). Stuffed conchiglioni or paccheri. Spread on bruschetta with honey and walnuts. Whipped with lemon zest and used as a light pasta sauce. Mixed with egg and Parmigiano for gnudi (spinach and ricotta gnocchi).

Sweet Uses

Sicilian cannolo filling (whipped with icing sugar and chocolate chips). Torta di ricotta (Italian cheesecake baked without base for a creamier result than cream cheese versions). Crostata di ricotta e visciole (with sour cherry jam). Mixed with honey and pistachios for a simple Sicilian breakfast spread.

Storage

Refrigerate at 2–4°C. Consume within 3 days of opening. Do not freeze.