NSW

90% Pasteurised cows milk whey, fresh cow’s milk

Traditional ricotta is made from all of the tiny  curds left in the whey from the mozzarella making process. It is strained from the whey into baskets and drained giving it a grainy soft texture and subtle slightly nutty taste. The milky aroma is quite gentle. Ricotta is a very versatile cheese as you can enjoy it fresh and cooked in so many ways. 

Spread on fruit toast with a drizzle of honey

Crumpled on top of salads

Used in pasta bakes and lasagnas

Baked in a ramekin with herbs whipped through