Part Skim Ricotta Cheese

Short Description

Calabro All Natural Ricotta Part SkimWhole Milk, Skim Milk, Starter, Salt.CALABRO - RICOTTA (PART SKIM) Ricotta The name means recooked and originally was a by-product of the cheese making process. It is made with the whey or milky liquid drained from the curd in the production of provolone, mozzarella, or other pasta filata cheeses. American ricotta is usually made with cow; s milk whey and is quite different in taste and texture from the Italin variety, which is primarily made with sheep or water buffalo milk whey. Both are low in sodium and fat, but the Italian cheese has a mild, sweet, nutty flavor and a somewhat dry texture. The milder American ricotta is generally sweeter, considerably moister, and is more neutral as a cooking ingredient. Calabro whole milk ricotta is always fresh, delectably rich and creamy, and made exclusively from rBST free Vermont milk.

Long Description