Nationwide · Italy
Ricotta.
Ricotta melts on your tongue with the delicate sweetness of warm milk and fresh cream, its spoonable texture barely holding together. The flavor is disarmingly mild and neutral—a blank canvas of pure dairy innocence that lets the quality of the milk shine through, with whispers of grass and spring meadows if you pause to listen.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Ricotta has been made in Italy since ancient times as a way to utilize the whey byproduct of cheese production. The name means 'recooked,' referring to the second heating of the whey.
Ancient Romans used it widely. Each region produces variations based on the milk source (cow, sheep, buffalo), and regional PDOs exist for specific styles like Ricotta di Bufala Campana.
Production · spec
- Milk
- Mixed · pasteurised
- Family
- Whey
- Rind
- rindless
- Age
- 0 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Ricotta's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Ricotta.
28 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Ricotta are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.