Ricotta is considered a byproduct of the cheese production since it’s made using the whey from the bocconcini/mozzarella, and that’s how Paesanella's Traditional Ricotta is made. But their signature Fresh Pure Milk Ricotta is made only using fresh Australian milk without the addition of any whey, following the traditional Neapolitan recipe that Umberto Somma brought over from Italy when he moved to Australia.
Over 4 litres of milk go in one kilo of Paesanella's Fresh Pure Milk Ricotta and that’s why it’s more expensive than all the other ricottas around. Paesanella are also the only company in Australia that are able to produce this type of product since it’s very delicate and requires a lot of knowledge and experience.
By using only milk you get to try a Ricotta like no others. Creamier and sweeter, smoother and softer than your average ricotta.
