This Ricotta Rules!

Most commercial ricotta cheese is ubiquitous, nondescript.  It works just fine as a filling for lasagna or as a base for Italian cheesecake, but ricotta is not usually the belle of the ball.  I have a new favorite ricotta to eat off the spoon: Maplebrook Farm Whole Milk Ricotta.  It is creamy, even silky.  Its taste is delicate and supremely delicious.  Maplebrook Farm is a small (20 employee) cheese company in Vermont that produces fresh mozzarella, cherry-wood smoked mozzarella, ricotta and cheddar cheese bites.  Currently, Maplebrook Farm cheeses can be found at specialty food markets in the Northeast and Mid-Atlantic.  They also have sampler packs available for mail-order.










Maplebrook Farm’s ricotta is made in small batches with rGBH-free milk.  It is hand dipped and hand packed.  The end result is a Vermont artisan cheese that deserves the spotlight.

Ricotta, Pistachio, Honey Cup

My favorite no-cook treatment for this stellar ricotta. Serve with fresh fruit in season: Citrus in the winter and berries in the summer.

1/4 cup ricotta
2 Tbsp. roughly chopped pistachios
drizzle of orange blosson honey

Place ricotta into a small dessert dish, top with pistachios and drizzle with honey.

Serves 1

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  1. Ricotta Gnocchi for Beginners | Flavorista - January 26, 2014

    […] If you are on the east coast, search out some Maplebrook Farm Ricotta. […]

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