Sheep Ricotta

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Whey leftover from making our San Andreas and Pepato cheese is the secret to this light, fluffy and savory specialty. We add cultures and let the curds form slowly. Our basket-drained ricotta is so delicate and fluffy, some liken it to homemade marshmallows.

…it was like eating a cloud, only made of milk. –Sunset Magazine

Ingredients: Pasteurized sheep milk, cultures, traditional rennet, salt.

Pairing Suggestions

Food

Sprinkle with herbs & sea salt or almonds & honey; as a stuffing for ravioli or manicotti.

Wine

Pinot Grigio or Prosecco, dry cider or wheat beer