Ricotta differs from most cheese in that it’s made from the excess whey produced during first-stage cheese making. So it’s a responsible way to use every drop of milk our dairy animals work so hard to produce.
In Italy, ricotta is made from sheep, goat or buffalo milk. It has a rich, sweet taste missing from its bland North American cow’s-milk counterparts. It’s that taste you’ll find in our home-grown sheep-milk ricotta.
Vacuum-sealed to ensure freshness and quality.
Ingredients: Sheep-milk whey, pasteurized sheep milk