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.
Our award-winning ricotta is widely used in baking, in ltalian cuisine and is also ideal to serve as a breakfast food or dessert with fresh fruit.
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 cow’s milk, salt and acetic acid.
Storing Our Ricotta
Olympus fresh ricotta should be stored in an airtight container below 4degC and consumed within two days of opening.
Olympus Ricotta is available in
300g vacuum packed portions
850g wheel with strainer
2kg wheel with strainer basket
Olympus Ricotta recently won a Silver Medal in the 2018 Dairy Industry Association of Australia Dairy Product Competition, and a Silver Medal in the Queensland 2018 DIAA Awards.