Delicious cheese cooked and recooked!
Light and flavoursome, our Ricotta is a classic and perfect for all occasions. It is made by recooking the leftover whey from production of our cheeses at high temperature and here at the Caseificio Comellini dairy we do it in the time-honoured tradition, skimming the ricotta off using an ancient tool like a sieve called a “ramina”. After all, traditions are traditions!
Want to try Ricotta? You can find it in the refrigerated section or at the deli counter of your supermarket.
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What a taste!
What’s in our products?
- OUR WHEY, FRESH EVERY DAY
- NO PRESERVATIVES
What a history!
Ricotta, whose name comes from the Latin “recostus”, which means “re-cooked”, dates back to ancient times - in fact the Egyptians were the first to make it. The production technique was perfected in the Middle Ages when, according to ancient testimonies, it enjoyed a real golden age.
"If you want your first course to be a success in a second, use ricotta."
Our ricotta is not only delicious but it’s also very versatile! It’s a great ingredient to use in first courses with courgettes and is also ideal for making cakes, fillings and baked pasta.
Pasteurised MILK whey with pasteurised MILK, salt.
You can find it here
Average values and calcium content per 100 g of product