Valcolatte Ricotta is a naturally sweet, creamy textured fresh cheese. Ricotta, literally translating to 're-cooked' in Italian, is made from the water left over from mozzarella production where only 100% Italian Friesian cow's milk, from suppliers in the ""milk district"" where Parmigiano Reggiano and Grana Padano were born is used, creating an incredibly rich ricotta with a much more intense flavour. Delicious Valcolatte Ricotta is made with fresh cream and Italian milk. This cheese is made without acetic acid. The alternative use of starter cultures delivers a Rich, creamy but wonderfully light Ricotta cheese.                                                                                                         The Caseificio (Dairy) Valcolatte brand represents a culmination of dedicated study and refinement. It carries the rich legacy and values of a company with roots dating back to 1914. The company’s origins trace to Stagno Lombardo, Cremona, when Enzo Panizzi secured a dairy contract before departing for World War I, leaving his grandmother Cesira in charge. Upon his return, he found the dairy thriving in Monticelli d’Ongina with a well-stocked warehouse. The Panizzi family, including six children, continued the cheese-making tradition. In 1960, Ciro Panizzi, Enzo’s father, relocated production to Montanaro. With the help of Enzo and Liliana, the company transitioned from Panizzi to Valcolatte, focusing on fresh cheese production. Giuseppe Villa, Liliana’s father and a successful entrepreneur, provided crucial support to the dairy entrepreneurs. "It’s always been difficult to get proper, top-quality ricotta in this country, but this is the real deal. I love everything about it: its delicate, mild freshness; its sweetness; its tender, creamy softness. The only thing I find disconcerting is that they’ve added an extra ‘c’ to ‘ricotta’ on the front of the tub, thus misspelling it, but I presume that’s in order to convey its elegant richness – ‘ricco’ being rich in Italian – and so I can live with it! This ricotta is good enough to serve as is, with some tomatoes and perhaps some Italian ham, or dotted into a salad, but I also frequently to stuff pasta or in a lemony, almost cheesecakey cake." Nigella Lawson