Roasted Red Pepper Ricotta — A Bold Twist on Tradition

Imagine the rich creaminess of fresh ricotta blended with the smoky sweetness of roasted red peppers — it’s even better than it sounds. Our Roasted Red Pepper Ricotta brings a subtle Southwestern vibe with a touch of cumin, chili powder, garlic, and a hint of sriracha. You’ll find yourself slathering it on nachos, tacos, burritos, scrambled eggs, flatbreads, toast — anything that could use a little extra kick. 

Why is my Ricotta different?

Ricotta is normally made with whey left over from making other cheeses, but I make mine with fresh, whole Jersey milk, resulting in a consistency and flavor that is unlike any other.

The fresh herbs and light bit of salt takes the flavor of this cheese and sends it over the moon. Perfection by the spoonful, but divine on crackers, fresh baguettes, pasta, wood fired pizza, toast or bagels or as a dip for fruit or vegetables.