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 vacuum-packed ready for use.
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 Baked Ricotta
Olympus baked ricotta should be stored in an airtight container below 4degC and consumed within two days of opening.
Olympus Baked Ricotta is available in
Vacuum packed 250g portion
Olympus Baked Ricotta recently won a Silver Medal in the 2019 Dairy Industry Association of Australia Dairy Product Competition
Olympus Baked Ricotta also won a Silver Medal in the 2018 Dairy Industry Association of Australia Dairy Product Competition as well as a Silver Medal in the 2018 DIAA Qld Dairy Awards
Make Olympus ricotta part of your table – see our recipes.
A glorious velvety Chocolate and Ricotta tart would be a lovely addition to your Easter celebrations or any special occasion.