A soft Italian curd cheese made from whey, which is drained then lightly cooked. It is light and creamy with a slightly grainy texture and delicate flavour. It is quite low in fat, making is a good substitute for mascarpone. Ricotta can be used on its own or in sweet or savoury dishes.

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  • More Information

    Ingredients: Whey (from cows milk), Cream (from milk), salt, acidity regulator, citric acid (E330).

  • About Valcolatte
    Valcolatte Cheese

    The history of Valcolatte begins in Stagno Lombardo, in the province of Cremona, in province of Cremona, on 11 November 1914 when Enzo Panizzi, having obtained a dairy contract, left for the First World War and left everything in the hands of his grandmother Cesira, who started the work and put standing a well-functioning company.

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