Calabro Fresh Ricotta

Ricotta cheese is like a shapeshifter - its slight sweetness lifts pastries and desserts, while its creaminess enriches pasta, vegetables, and crostini. Add a little sweetener and pipe it into a cannoli, or use it in Lasagna, or try this simple and delicious Lemon Ricotta Cake recipe in our Chef's corner section of our website. And here's a special bonus for this cheese, it's low price reflects the lack of tariffs on domestic products!

Calabro Cheese Corp. was founded in 1953 by Joseph Calabro, a Sicilian immigrant who began by delivering fresh ricotta, mozzarella, and sausages to families and small Italian grocers in Connecticut. As the company expanded it was committed to maintaining its artisanal approach, especially in ricotta production.

Today, Calabro continues to hand-make and package its ricotta in its signature perforated containers, allowing natural drainage and preserving the delicate curd structure. The milk - sourced from local farms and free of antibiotics and rBST - is central to the cheese’s purity and flavor.

Known for its delicate, creamy, and slightly sweet flavor, it is made from whole milk, vinegar, and salt, with no preservatives. It is widely used in Italian, sweet, and savory dishes