Other Cheeses Professional and home chefs alike have discovered the quality of the premium specialty Italian cheeses we produce. At the 2000 Wisconsin Cheese Making Contest both our ricotta and mascarpone were rated higher than those of every other company. Ricotta Ricotta literally means recooked . When mozzarella cheese is produced, the main byproduct is whey. Today, most American ricotta is produced using a combination of whey and milk.
Ricotta is slightly grainy, although smoother than cottage cheese.
Try our Mozzarella Fresca or ItalCheese ricotta over fruit, on English muffins, added to sauces or stuffed into pasta shells. Mascarpone Mascarpone was first popularized in Italy's cool, dairy-rich region, Lombardy. It is probably most popular for being the main ingredient in the famous Italian dessert, Tiramisu. Our Tiamisu flavored mascarpone won the 2001 Wisconsin Cheese Contest as the best flavored soft cheese. Look for our mascarpone under both our Mozzarella Fresca brand and ItalCheese brand.