Literally meaning recooked, is an Italian cheese typically made from the whey of sheep, cow, goat, or water buffalo milk.
To make the cheese, whey is heated, to a near boiling temperature
|Checking the temperature for Villa Locale Ricotta|
This curdles the remaining protein from the whey and leads to the formation of Ricotta cheese. Whey has been used in this way since the ancient times, referred to by Cato the Elder
Villa Locale Ricotta is used in restaurant for its stuffed eggplant, cavatelli, ravioli, manicotti. cannoli, cheesecake, and is available in 24 oz containers to go