Calabro Fresh Ricotta

$14.00 / 1.5 lbs Canprice is $14.00 by 1.5 lbs Can

Pasteurized
Microbial Rennet
Age: Fresh
Cow Milk
by Calabro Cheese
United States

Approachable
Adventurous
Soft
Hard

The term “ricotta,” Italian for “recooked” refers to the twice-heated curd that originally developed as a way to conserve the whey left over in the cheesemaking process. Recooking gives Calabro Fresh Ricotta a distinctive curdy texture and sweet, creamy flavor. Made using traditional techniques, this authentic Italian cheese is bright and milky, making it ideal for baking into lasagna or cheesecakes. Try Calabro Fresh Ricotta with a drizzle of Murray’s Wildflower Honey or a dollop of Sidehill Farm Blackberry Jam.

“When I’m able to successfully stop myself from eating this straight out of the container, I dollop a spoonful of this heavenly garnish over a plate of hot pasta with rosemary, thyme and sauteed mushrooms. It’s such a treat at any time of day!”

Murray’s National Team – New York, NY

Pasteurized Whole Cow's Milk, Starter, Salt

Allergens: Milk

Calabro's ricotta is made from fresh whole milk from local farms.
It has a delicate, creamy texture and is ideal for cooking both savory and sweet dishes.
This ricotta is made of just 3 ingredients: whole milk, vinegar, and salt.
It’s hand-dipped and hand-packed, which leaves the curds more intact and gives the cheese a higher moisture content. The result is a final product that is more luscious,richly textured, and deeply flavorful than most ricottas on the market.
The milk is antibiotic- and rBST-free, and is made in a green facility.
Calabro is a family-owned business that was established in Connecticut in 1953 and first began with the production of fresh cheeses, which they delivered to local Italian grocers and small mom-and-pop stores.

While harder cheeses can stay fresh for up to two to three weeks when wrapped tightly and unopened, fresh style cheeses are best consumed within a few days. The best thing to do is to keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. If your cheese is packed in olive oil or brine, store any leftovers in the liquid and follow package instructions. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!

After migrating to the United States in 1948, Joseph Calabro and his father Salvatore produced their first cheese in 1953, and Calabro Cheese was born.
The family made a name for itself delivering specialty cheeses to families and mom and pop grocers across Connecticut.
To meet a growing demand, Calabro Cheese acquired the Wells River Creamery in Wells River, Vermont, in 1961.
By 1981, sales were at an all-time high, and Calabro shifted operations to their current East Haven production and distribution center.

Family Owned