This family covers a range of fresh, unaged cheeses made using slightly different methods. Traditional ricotta is made by gently heating leftover whey (a byproduct of other cheesemaking) until soft curds form and rise to the surface — hence the name, which means "recooked." Our higher-quality ricotta varieties, however, are made using a richer, curd-based process rather than whey alone, resulting in a creamier, denser final product.

Basket cheese gets its name and shape from the traditional baskets used to drain and mold fresh curd, giving it a distinctive woven texture on the outside. Curd itself is the most basic form — fresh, unaged, and mild, often used as a building block for other cheeses or eaten on its own.

Ricotta loves honey, fig, and good crusty bread, as well as fresh herbs and lemon zest for a savory take. Basket cheese pairs well with cured meats and olives. A light, fruity white wine — like a Falanghina — complements the family's fresh, milky character.