Garlic & Rosemary Herbed Ricotta

Known at my local market as "dollops of loveliness..." This delightful balance of fresh rosemary and garlic is a real crowd pleaser. Rich in flavor yet versatile. It shines on focaccia, flatbreads, in a grilled cheese, on baked chicken, paninis, wraps, and quiches.

“Delicious, yes! Addicting, totally! I HIGHLY recommend the Pressed Ricotta, out of this world! There was one flaw to this chunk of cheese though... it only lasted a day at my house, and even more sadly, I think I’m the one that ate most of it!”

– Julie Parenteau

Why is my Ricotta different?

I have been making whole milk Ricotta for over 12 years, and over time have combined techniques from a variety of traditional recipes to perfectly convert the rich in butterfat whole milk to rich flavorful Ricotta. Ricotta is normally made with whey left over from making other cheeses, but I make mine with fresh, whole Jersey milk, resulting in a consistency and flavor that is unlike any other. The fresh herbs and light bit of salt takes the flavor of this cheese and sends it over the moon.