Tasting expert Jack Bishop challenges Julia to a taste test of ricotta cheese from the supermarket.
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Organic Valley may not be ricotta, but neither is the Galbani. Galbani has the texture of a firm pudding and a sweetness that left me asking –why-. Maybe it's the xanthan gum, or the locust bean gum, or the guar gum. I'll have to try the Bel Gioioso which doesn't have those additives but I don't have my hopes up. I have yet to try a pre-packaged ricotta that actually tastes like real ricotta.
We tried BelGioioso over a year ago. Found it at Sam's club. We love it on pizza. Or just eat it with a spoon .
Believe it or not, Aldi brand ricotta cheese is so smooth and so cheap! So try it especially now for the holidays!
What the heck is "rick-cotta"? I see the containers and I think "that's rigaut". Isn't that how you say it?
My Italian-American aunt moved from Illinois to Dallas, TX after marrying. We went to visit her in the late 1960s. I remember her telling us that, due to lack of refrigerated transport and/or demand at the time, she was unable to find ricotta and had to make her lasagna with cottage cheese. We were horrified — such sacrilege! 😱 Nowadays, ricotta's readily available in the Lone Star state and Texans can enjoy authentic lasagna/stuffed shells.
My choice also is BelGioioso "con latte" as there is no local ricotta cheese maker in NM that I know of. This has the most authentic flavor and texture for a cow's milk ricotta. I've tried some brands that are awful, made with xanthan gum and other fillers. I end up throwing them in the garbage. On the east coast there are more local mom&pop brands.
Don't some/most Ricottas have a grainy texture?
I’m in the minority here but I hate the smooth ricottas.
One area of the stores in my area are way behind on. We have store brand and that's it. Whole milk is available, but if you've ever tried Walmarts ricotta, it's not even worth it.
I love Jack and Julia.
Just avoid Bel Gioioso Parmesan, it is terrible with no flavor whatsoever!
You guys are great, you save me a lot of trial and error on things like ricotta cheese to cooking utensils. Thanks TheReaper!
What’s with the wink wink at the end? I’ll see you, later……..
Cheese on salmon?! Blasphemy! Get yerself a filet o fish at McDonalds
I work as a grocery store cashier. I usually forward your opinions to my customers when they make the rught decision.
When I made my stuffed shells I use to use Hautly brand ricotta. They were a St. Louis based company. They had the creamiest cheeses. Their swiss cheese was to die for. They recently went out of business though. BelGioioso cheeses are very good too. I was hoping she picked that one.
I'm disappointed that Polly-O wasn't tested.
In Rhode Island, we have a company called called Supreme. Founded in 1932 by an Italian immigrant, its pretty much the ricotta we use in this state. It’s still family-owned. Since ATK is based in MA, you guys should really give it a try.
hello.
I haven't tried the Bel gioioso, but I hate the Galbani; terrible taste. I use a regional brand: Polly O
Enjoy these comparisons!
Polly O, and only Polly O… the rest can't compare and are usually a touch too sweet and fine in texture
Havent found the BelGioso, but Galbani’s is delicious!
YOU ARE DEAD WRONG! BELGiOSSiO IS GARBAGE! I WOULDBT PUT THAT XRAP FULL OF WHEY IN MY LASAGNA! YOU DONT EVEN HAVE MAGGIO BRAND WHICH IS DENSE AND OH SO DELICIOUS! BUT THE BEST IS GALBANI! HOW THE HELL CAN YOU SAY ITS TOO SWEET? IM ITALIAN AND I KNOW RICOTTA! WHEN I STRAIN MY RICOTTA OVERNIGHT THE DAY BEFORE I MAKE MY LASAGNA THERE ISNT ALOT OF WHEY IN THE BOWL. WHEY IS THE RUINER OF LASAGNA OR MANICOTTI OR STUFFED SHELLS AND RICOTTA SHOULD ALWAYS BE STRAINED THROUGH CHEESECLOTH SO ITS ULTRA LUSCIOUS FOR YOUR RECIPE
SORRY! YOU GOT THIS ONE WRONG BIGTIME!BY THE WAY- BELGiOSSO HAS THE WORST PECORINO ROMANO CHEESE TOO. LOADED WITH GARBAGE AND LEAVES WATER IN MY PASTINA INMAKE WITH MILK EGGS AND CHEESE. LOCATELLI IS THE MAC DADDY OF ALL PECORINO ROMANO. I WILL NEVER BUY BELGIOSSO PRODUCTS
I haven't tried the BelGioioso yet, but I bought a large tub of Galbani whole milk ricotta this week (for the first time) and I can't help going into it with a HUGE spoonful each time. Damn, it's good!