Fresh Ricotta

Our ricotta resembles cottage cheese but has a finer, lighter texture and a pleasing cooked milk flavor. Ricotta is not a cheese but a by-product of cheese making. It is made from the whey after it has been separated, by heating from the curd. To make ricotta, the whey is reheated (ricotta means recooked) and the ricotta then forms on the surface. The curd is then used to make other cheeses.

Lioni fresh ricotta is produced the "old-fashioned" way - hand dipped. Most companies use machines to strain the cheese producing a thin watery product. Lioni ricotta is hand scooped which maintains the integrity of the chunks and allows for the production of a truly premium, light, delicate and moist, chunky style ricotta. Fresh ricotta is a highly perishable cheese and should be refrigerated at all times (35F-40F).