Pressed Ricotta with Fresh Pesto

Rich, creamy whole milk Ricotta layered with vibrant, locally made pesto — a perfect harmony of cheese and herbs in every bite. Savor it by the spoonful, or enjoy it spread over crackers, fresh baguettes, stirred into pasta, melted on wood-fired pizza, or tucked into stuffed shells for an unforgettable meal.

Why is my Ricotta different?

I have been making whole milk Ricotta for over 15 years, and over time have combined techniques from a variety of traditional recipes to perfectly convert the rich in butterfat whole milk to rich flavorful Ricotta. Ricotta is normally made with whey left over from making other cheeses, but I make mine with fresh, whole Jersey milk, resulting in a consistency and flavor that is unlike any other. The fresh herbs and light bit of salt takes the flavor of this cheese and sends it over the moon.