€ 3,00

500 g (0.5 Kg) fresh buffalo ricotta, individually packaged.

Cost: 3,00 € Including VAT (€ 6.00 per kilo)

DOP/PDO Buffalo Ricotta from Campania is a soft cheese made from the whey left over after buffalo mozzarella is produced. The process for making buffalo ricotta has remained unchanged over time. Firstly, the acidified milk is heated to just below the boiling temperature and then the whey left over from the previous production is added. This process is to be repeated until ricotta finally emerges, floating on top of the whey. Once separated from the whey, actually, ricotta rises to the surface. Differently from the clear liquid whey, ricotta can be easily recognized by its characteristic intense white color.

After being made, Campania buffalo Ricotta cheese needs to be drained. The draining process was once carried out by placing Ricotta into small osier containers known as “fuscelle” or “fruscelle”, which would replicate the traditional basket impressions onto the surface of the properly dried cheese. Nowadays, plastic containers of different sizes are employed for this purpose.

With respect to its physical characteristics, Ricotta cheese is as a white porcelain cheese with no crust. The texture is soft and grainy, but not sand-like. Unlike the intense flavor of buffalo milk mozzarella, the fine delicacy of Ricotta cheese makes it a perfect accompaniment to a variety of dishes, both sweet and savory. In addition to this, Ricotta is a fresh cheese rich in protein and vitamin but low in fat.



  • Buffalo milk
  • Rennet
  • Salt

Nutritional value per 100 g of Ricotta cheese

  • Water 67 g.
  • Protein 10 g.
  • Fat 17 g.
  • Carbohydrate 4,6 g.
  • Iron 3,7 mg.
  • Calcium 340 mg.
  • Phosphorus 380 mg

Calorie content

  • Buffalo Ricotta cheesecontainsabout 212 Kcal per 100 g


How to preserve buffalo Ricotta cheese

Ricotta cheese should be stored in the refrigerator and consumed within a few days of purchase. However, it should not be frozen, as its soft consistency would vanish in the thawing process. With its distinctive flavor completely lost as well, then, you will have no other choice but to throw Ricotta cheese away. If you have not the slightest idea what to do with it, try adding some sugar and use it up to prepare sweet dishes.

Buffalo Ricotta cheese from Campania DOP lends itself to a wide variety of delicious recipes. Actually, it is the main ingredient of several ricotta-stuffed pasta dishes, such as “crespelle”, “cannelloni” or “ravioli”. It may also be a perfect sauce for “fusilli” or other types of pasta, combined with courgettes and speck, ham, bacon or nuts. In addition to this, Ricotta cheese is delicious eaten alone. Melting in your mouth, its creamy and soft texture will make you experience the rich flavor of the whey.

Among second-course dishes, savory pies with Ricotta and ham are particularly delicious. Vegetarian meatballs with Ricotta and vegetables, then, are perfect as a finger food, while aubergine rolls with Ricotta and cherry tomatoes represent a good palate-refreshing idea to share with friends and family.

However, desserts with Ricotta are the real thing. Although everyone loves a classic like Ricotta and Pear cake, this type of cheese works perfectly fine for tarts too. No matter how you combine it with (fruit, chocolate, cream or coffee), Ricotta cheese stands out in any recipe. Also, try eating it all on its own, lightly sweetened with sugar. It is worth it.

Read our collection of recipes and find out our recipe for cannelloni with Ricotta.

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