Ricotta

Stella® Ricotta Cheese

Stella® Ricotta features a delightful dichotomy of flavors: it’s rich but light with a mild, slightly sweet essence that shines when served simply over toasted bread.

Ricotta was originally produced to make full use of all of the proteins in the milk that was used in the production of cheeses like Mozzarella. To strip the remaining proteins, the leftover whey was “re-cooked” (“ricotta” in Italian) resulting in a soft, creamy texture that is slightly grainy.

Ricotta is perhaps best known for its use in lasagna and cannolis, but it also works beautifully in lemony cheesecakes. And since it’s so high in calcium, it is perfect for snacking atop bruschetta sprinkled with toasted hazelnut pieces.

Serving Suggestions

Can be used to thicken sauces

Makes a light but richly flavored cheesecake

Mix with cinnamon and sugar and beat till smooth for dessert

Stuff into cannoli, manicotti and ravioli

Use as a substitute for mayonnaise in egg or tuna salad

Wine Pairing

Chardonnay

Chenin Blanc

Chianti

FuméBlancé Blanc

Pinot Grigio

Prosecco

Rosé

Sancerre

Sangiovese

Sauvignon Blanc

Beer Pairing

American Pilsner

Light American Lager

Weissbier

Spirit pairing

Port

Rum

Vodka

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