Murray's Classic Lasagna
An authentic dish stuffed with Murray’s best
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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!”
Allergens: Milk
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!
An authentic dish stuffed with Murray’s best
Sweet cheese filling is elevated up by a tangy, tart jam.
Three styles of Italian fried dough balls
A cheesy, creamy dip made with sweet corn
Gjetost and apples? Or lemon horseradish ricotta?
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