Angelo Giangreco, George
"Ricotta", meaning 're-cooked' in Italian due to the recooking of the whey after the cheese making process, is the resulting separated lactalbumin proteins from the water in the whey. If you are looking for the best ricotta in South Africa, and by that I mean rich, creamy, soft and sweet then this is the stuff. Ricotta can so often be bland with a displeasing texture best hidden amongst spinach and some sort of pastry. Angelo Giangreco's Jersey milk ricotta from just outside George has a headstart with rich butterfat enriched grass fed milk going to make his superb mozzarella. The resulting whey goes to making the ricotta. It's better than the rest and that's why we've got it
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