Ricotta is an Italian whey cheese made from water cow milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the brand and the type of milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.

A mouthful of our creamy cow’s milk ricotta is the closest you’ll get to eating delicious clouds. Irresistibly light and fluffy curds made from fresh, milky whey — a magical by-product of our cheese-making process.

Soft, fresh melting mozzarella. Designed for your pizza, destined for your pasta bake. Pizzarella is a cow’s milk cheese that’s stretched in less water than its mozzarella cousins, giving it a lower moisture content and a superior melt that’s perfect for pizzas. Tear it up and toss it onto your margherita or capricciosa.