Olympus Baked Ricotta is made from the whey leftover from making Olympus halloumi or fetta.
We cook the whey and then add fresh cow’s milk to create the characteristic white, smooth, fresh curd cheese with a mild, creamy taste and thick texture.
Olympus Baked Ricotta is a good source of calcium and magnesium. Being low in salt and fat (about 10 percent), it is an ideal food for people who are health-conscious.
The fresh ricotta is baked and sold in a vacuum-packed 250g portion.
Olympus baked ricotta is delicious served cubed in salads or as a desert, warmed and served with a mixed berry compote and creme fraiche.
Olympus Baked Ricotta contains whey, pasteurised cow’s milk, salt and acetic acid.
Storing Our Cheeses
Olympus baked ricotta should be stored in an airtight container below 4degC and consumed within two days of opening.