Ricotta von GOLDSTEIG in Verpackung auf Holztisch

Ricotta, 250 g

This whey protein cheese from GOLDSTEIG impresses with its quark-like consistency and slightly sweet flavour. One of the most versatile types of cheeses.

Ricotta von GOLDSTEIG auf Rucola mit Tomate und Oliven
Vegetarischer Käse

Vegetarian cheese

All the cheeses made by us are suitable for lacto-ovo-vegetarians and lacto-vegetarians due to the exclusive use of microbial rennet (no animal rennet). All the cheeses have been certified by the VEBU (Vegetarierbund Deutschland e. V.) and are therefore allowed to carry the V-Label (quality seal for vegetarian products).

Ohne Gentechnik

No genetic engineering

The “No genetic engineering” seal is issued by the “Lebensmittel ohne Gentechnik e.V.” association. The aim is to support and promote the production of food with no genetic engineering and educate consumers.

More at: www.ohnegentechnik.org

Click the logo for more information.

  • Creamy, mild whey cheese
  • Ideal as a light dessert
  • Ideal for making pasta
  • Made from pasteurised whey
  • Contains lots of good quality protein
Ingredients / Nutritional information
Ingredients:
Pasteurised cow’smilk, pasteurised cream, whey product, salt, acidifiers: citric acid
Average nutritional values per 100 g GOLDSTEIG Ricotta
Energy751 kJ / 181 kcal
Fats
of which saturated fatty acids
14.0 g
9.3 g
Carbohydrates
of which sugars
4.5 g
4.5 g
Protein9.2 g
Salt0.30 g
Mozzarella Rezepte präsentiert von Kräuterkoch Andreas Meier in seiner Küche

Andreas Meier recommends!

Surprise your friends and family with these exceptional Ricotta recipes, created exclusively by our herb chef Andreas Meiergoes really well with this. You can find even more delicious recipes here:

Ricotta recipes

Ricotta Rezept: Tomate Petersilienwurzel Suppe mit Ricotta von GOLDSTEIG in Gusstopf

Tomato and parsley root soup with ricotta

  • Up to 30 min.
  • Simple

To the recipe

Ricotta Rezept: Geschmorte Lammkeule mit Polenta Ricotta Kuchen von GOLDSTEIG

Braised leg of lamb with polenta ricotta pie

  • Up to 30 min.
  • Normal

To the recipe

Mascarpone Rezept: Marzipan Mascarpone Ricotta Creme mit Beerenragout in Holzkorb auf Moos von GOLDSTEIG

Marzipan, mascarpone and ricotta cream with berry ragout

  • Up to 15 min.
  • Normal
  • Vegetarian

To the recipe

Ricotta Rezept: Ricotta Souffle mit Fenchelgemüse mit Ricotta von GOLDSTEIG mit Garnitur auf Teller

Ricotta soufflé with fennel

  • Up to 15 min.
  • Normal
  • Vegetarian

To the recipe

Mascarpone Rezept: Birnen Mascarpone Ricotta Creme von GOLDSTEIG in Holzkästchen mit glasierter Erdbeere und Birnencrisp mit Birnenkiste im Hintergrund

Pear, mascarpone and ricotta cream

  • Up to 15 min.
  • Normal

To the recipe

Mascarpone Rezept: Ofenschlupfer mit Ricotta und Mascarpone von GOLDSTEIG mit Pflaumenmus auf Teller

Ofenschlupfer with ricotta and mascarpone

  • Up to 30 min.
  • Normal
  • Vegetarian

To the recipe

Mozzarella Käsefacts präsentiert vm GOLDSTEIG Käsemeister mit einem Stück Emmentaler in der Goldsteig Käserei

Fascinating facts about this whey protein cheese!

Presented by our GOLDSTEIG cheese master

This cheese keeps you fit

Ricotta is a whey protein cheese

Frau nach Fitness mit Matte und Trinkflasche

This Italian whey protein cheese is one of the types of cheeses with less fat. The cheesemakers don’t just produce ricotta out of milk but out of whey which is why it has a low fat content and is also extremely rich in nutrients. It contains high-quality protein and calcium. As a result, 100 grams of GOLDSTEIG Ricotta, have just 181 calories and 14 grams of fat. It is therefore perfect for anyone who is watching their figure but doesn’t want to compromise on flavour nevertheless.

Shove it into the oven!

Ricotta baked in the oven is a real treat

gebackener Ricotta von GOLDSTEIG im Steinofen gebacken

Even the ancient Romans appreciated ricotta,goes really well with this. According to a legend, a shepherd is supposed to have invented it by chance. He wanted to make a different type of cheese but accidentally heated up the whey again resulting in this delicious whey protein cheese.

In Italy, ricotta is often still baked in the oven today until it has a crispy crust. Have a go at making “ricotta al forna” yourself. Put approx. 2 kg in an oven dish and bake in a fan oven at roughly 150°C until the ricotta has a dark brown crust. You can then enjoy the cheese with bread or vegetables.

Cooked cheese

“Ricotta” means “cooked twice” and indicates how it’s made

Ricotta von GOLDSTEIG zweimal gekocht - Mädchen mit Peacezeichen

The popular whey protein cheese has the Latin word “recota” to thank for its name, which more or less means “cooked twice or recooked.” Normally, the valuable whey that contains protein is left over in cheese making. Reheating it again produces this cheese speciality.

A real multi talent

Ricotta is very versatile to use

Obatzter aus vielseitig verwendbarem Ricotta von GOLDSTEIG auf Teller mit Breze

The mild whey protein cheese is a real all-rounder and often used for sweet desserts but also for savoury sauces or fillings. You can use it like cream cheese at the same time.

It is particularly ideal for making Italian pasta and filling cannelloni or ravioli as well as for refining lasagne. This cheese also makes tarts and cakes really luscious. As whey protein cheese it can also be used wonderfully as sandwich spread. A light treat with fresh herbs and spices!