The word "ricotta" translates as ‘re-cooked,’ referencing its unique production process. Made without rennet or starter cultures, buffalo ricotta is created by reheating whey leftover from buffalo mozzarella production, mixed with salt. This process encourages the formation of fine curds that rise to the surface.

The resulting curds are gently scooped into baskets and drained, yielding a fluffy, smooth white buffalo ricotta that is creamier than its cow’s milk counterpart. Enjoy its delicate flavour simply with a drizzle of honey, or elevate pasta and desserts with its creamy texture and richness.