Olympus Ricotta

product_ricotta Olympus 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 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.

Serving Suggestions

Our award-winning ricotta is widely used in baking, in Italian cuisine and is also ideal to serve as a breakfast food or dessert with fresh fruit.

Olympus baked and lemon-pepper baked ricotta are also delicious served cubed in salads and with barbecues .

Olympus fresh ricotta is ideal for spreading and is perfect for recipes like ravioli. Refer to our "recipes" for other recipe ideas.


Olympus Ricotta contains whey, pasteurised cows milk, salt and acetic acid.

Storing Our Cheeses

Olympus fresh ricotta should be stored in an airtight container below 4˚C and consumed within two days of opening.

Olympus Ricotta is available as:

  • Fresh ricotta 300g
  • Random weight vacuumed packed ricotta wheels with strainer basket aprrox 2kg
  • Fresh Ricotta 500g
  • Fresh Ricotta 1kg
  • Baked ricotta 250g
  • Lemon pepper baked ricotta 250g