Skip to Content

During this time, our thoughts are with all those affected by the Coronavirus disease (COVID-19) around the world.

Like any family, we are in this together and we are here for you.

For us, that means continuing to safely produce the essential products that our communities rely on with the utmost of care. On the ground, we have implemented the strict precautionary measures from local and global experts to help keep our people safe. We want to express our gratitude to every Saputo employee for their ongoing passion and dedication during these unprecedented times.Read more

Stella® Cheeses

Stella® Ricotta Cheese

Stella® Ricotta Cheese features a delightful dichotomy of flavors: it’s rich but light with a mild, slightly sweet essence that shines when served simply over toasted bread.

Ricotta cheese was originally produced to make full use of all of the proteins in the milk that was used in the production of cheeses like Mozzarella. To strip the remaining proteins, the leftover whey was “re-cooked” (“ricotta” in Italian) resulting in a soft, creamy texture that is slightly grainy.

Ricotta cheese is perhaps best known for its use in lasagna and cannolis, but it also works beautifully in lemony cheesecakes. And since it’s so high in calcium, it is perfect for snacking atop bruschetta sprinkled with toasted hazelnut pieces.

Serving Suggestions:

  • Makes a light but richly flavored cheesecake
  • Stuff into cannoli, manicotti and ravioli
  • Mix with cinnamon and sugar and beat till smooth for dessert
  • Use as a substitute for mayonnaise in egg or tuna salad
  • Can be used to thicken sauces
Ricotta Cheese
Milk Type
Wisconsin, USA


  • Prep Time
  • Cook Time

Savory Basil Ricotta Cheesecake

  • Prep Time
  • Cook Time
    50 mins

Speedy Cheesy Lasagna

  • Prep Time
  • Cook Time

Big Apple Dessert