2021 Yankee Magazine Food Award Winner! 

Pressed Ricotta with Garlic & Rosemary

Lovingly called "dollops of loveliness" at our local market, this ricotta strikes the perfect balance between fresh rosemary, garlic, and rich, creamy flavor. It's a true crowd-pleaser — bold enough to shine on its own, yet versatile enough to elevate focaccia, flatbreads, grilled cheese sandwiches, baked chicken, paninis, wraps, and quiches.

Here’s what one of our fans had to say:
"Delicious, yes! Addicting, totally! I HIGHLY recommend the Pressed Ricotta, out of this world! There was one flaw to this chunk of cheese though... it only lasted a day at my house, and even more sadly, I think I’m the one that ate most of it!"
– Julie Parenteau

What Makes My Ricotta Different?

For over 15 years, I’ve been perfecting the art of whole milk Ricotta, blending traditional techniques to transform rich, butterfat-heavy Jersey cow milk into something truly extraordinary. While most ricotta is made from leftover whey, mine begins with fresh, whole milk — resulting in a creamy texture and deep, unforgettable flavor. Finished with hand-selected fresh herbs and just a touch of salt, each bite of this ricotta is rich, vibrant, and truly out of this world.