Paesanella Fresh Ricotta is made from the whey of other cheeses produced by Paesanella Cheese Manufacturers in New South Wales, Australia.

More fresh milk is added to the whey and reheated in a stainless steel vat. After reaching a certain temperature, the cheese floats which is drained in colanders for at least 4-6 hours in a cool room.

Fresh ricotta is a little grainy than cottage cheese but more smoother. It is light, flakey when cold, fluffy when warm, smooth, crumbly and moist in consistency.  It has mild sweet creamy aroma with hint of salt. The cheese is used in many Italian dishes such as Lasagna, Manicotti. It goes well with cheesecakes and dips.