This sheep’s milk ricotta from Nettle Meadow is bright and light, full of mildly brined flavor with a hint of upstate NY grass. A great alternative to cow’s milk ricotta, this version is great for those who are lactose intolerant or just looking to change it up!
It’s a necessary ingredient in a variety of baked foods, but it deserves to be appreciated on its own as a sweet, creamy cheese that’s begging to have a slice of freshly baked bread dipped into it. Spoon into a bowl and top with honey, thyme chili flake for a supremely dipp-able spread. Pair with light acidic whites or pilsners and Happy Hour is served!
How Ricotta is Made
Most Americans don’t think much of the name “Ricotta,” because they’re used to the industrially produced, cow’s milk supermarket versions of this delectable treat. In its classic Italian form, it’s made with leftover whey from sheep’s milk cheese production that’s re-cooked and pressed minimally.