{"id":62,"date":"2026-08-20T13:33:58","date_gmt":"2026-08-20T10:33:58","guid":{"rendered":"https:\/\/gvinage.co.il\/?post_type=product&p=62"},"modified":"2026-10-15T15:16:07","modified_gmt":"2026-10-15T12:16:07","slug":"ricotta","status":"publish","type":"product","link":"https:\/\/gvinage.co.il\/en\/product\/ricotta\/","title":{"rendered":"Ricotta"},"content":{"rendered":"
\n

Ricotta is a fresh goat cheese made from whey enriched with pasteurized goat milk, with no added salt. It has a soft, airy texture and a clean, delicate milky flavour. Per 100 g: 11 g protein and 250 mg calcium.<\/p>\n

\n
\"GoatGoat milk<\/strong><\/span><\/div>\n
<\/span>Wine pairing: Sauvignon Blanc<\/strong><\/span><\/div>\n<\/div>\n

Its inspiration<\/h3>\n

Its name comes from the Italian word ricotta, meaning \u201cre-cooked\u201d \u2014 in the making, the whey left over from other cheeses is reheated and its proteins are gathered as delicate flakes.<\/p>\n

Making and ripening<\/h3>\n

A fresh, soft, protein-rich goat cheese made from whey enriched with pasteurized goat milk. It is not aged and is meant to be eaten fresh, to preserve its milky flavour, airy texture and nutritional value. No salt is added \u2014 so the natural taste of the milk is preserved.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

A soft, light and airy texture, with the delicate graininess typical of ricotta; draining leaves it pleasantly moist. Its flavour is milky, clean and fresh, with a gentle natural sweetness.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

For a savoury serving: olive oil, tomatoes, fresh vegetables, herbs and bread. For a sweet serving: honey, fruit, nuts, cinnamon or citrus zest. In the kitchen: filling for ravioli and cannelloni, lasagne, pasta, pastries, quiches and fritters; on the sweet side \u2014 cheesecakes, cr\u00eapes, desserts and knafeh. Best served fresh.<\/p>\n<\/div>\n

\n

\u201cRicotta is a cheese that tells a story of listening and of making full use of the raw material. Its name comes from the Italian word Ricotta, meaning \u201cre-cooked\u201d: after a cheese is made, the leftover whey is heated once more, and soft, delicate white flakes rise to the surface.<\/p>\n

I have always loved the idea behind ricotta \u2014 the ability to discover that even in what seems left over at the end of the process, something wonderful is hiding. It is a cheese born of modesty and of respect for the milk: wasting nothing, listening to the raw material and drawing from it everything it can give.<\/p>\n

Our ricotta is made from the whey of local goat milk, so it also carries the story of the cheeses made before it. It is white and soft, with a cloud-like texture and a milky, fresh, slightly sweet flavour. You can eat it as it is, spread it on bread or use it in sweet and savoury dishes \u2014 but to my mind, the best way to get to know it is fresh and simple, with almost nothing added.<\/p>\n

For me, ricotta expresses the essence of work in the dairy: patience, attention and respect for every drop of milk. It proves that sometimes, at the very end of a process, a new beginning is hiding \u2014 delicate, clean and full of life.\u201d<\/p>\n

\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/p><\/blockquote>\n

\n

Frequently asked questions about Ricotta<\/h2>\n
\nWhat is Ricotta made from?<\/summary>\n

A fresh, soft, protein-rich goat cheese made from whey enriched with pasteurized goat milk. It is not aged and is meant to be eaten fresh, to preserve its milky flavour, airy texture and nutritional value. No salt is added \u2014 so the natural taste of the milk is preserved.<\/p>\n<\/details>\n

\nHow should I serve Ricotta, and with which wine?<\/summary>\n

For a savoury serving: olive oil, tomatoes, fresh vegetables, herbs and bread. For a sweet serving: honey, fruit, nuts, cinnamon or citrus zest. In the kitchen: filling for ravioli and cannelloni, lasagne, pasta, pastries, quiches and fritters; on the sweet side \u2014 cheesecakes, cr\u00eapes, desserts and knafeh. Best served fresh. Recommended wine pairing: Sauvignon Blanc.<\/p>\n<\/details>\n

\nHow should I store Ricotta at home?<\/summary>\n

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home<\/a>.<\/p>\n<\/details>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A natural fresh goat milk cheese, handmade.<\/p>\n","protected":false},"featured_media":43,"comment_status":"open","ping_status":"closed","template":"","meta":{"_gv_en_title":"Ricotta","_gv_en_excerpt":"

A natural fresh goat milk cheese, handmade.<\/p>","_gv_en_content":"

\n

Ricotta is a fresh goat cheese made from whey enriched with pasteurized goat milk, with no added salt. It has a soft, airy texture and a clean, delicate milky flavour. Per 100 g: 11 g protein and 250 mg calcium.<\/p>\n

\"GoatGoat milk<\/strong><\/span><\/div>
<\/span>Wine pairing: Sauvignon Blanc<\/strong><\/span><\/div><\/div>\n

Its inspiration<\/h3>\n

Its name comes from the Italian word ricotta, meaning \u201cre-cooked\u201d \u2014 in the making, the whey left over from other cheeses is reheated and its proteins are gathered as delicate flakes.<\/p>\n

Making and ripening<\/h3>\n

A fresh, soft, protein-rich goat cheese made from whey enriched with pasteurized goat milk. It is not aged and is meant to be eaten fresh, to preserve its milky flavour, airy texture and nutritional value. No salt is added \u2014 so the natural taste of the milk is preserved.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

A soft, light and airy texture, with the delicate graininess typical of ricotta; draining leaves it pleasantly moist. Its flavour is milky, clean and fresh, with a gentle natural sweetness.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

For a savoury serving: olive oil, tomatoes, fresh vegetables, herbs and bread. For a sweet serving: honey, fruit, nuts, cinnamon or citrus zest. In the kitchen: filling for ravioli and cannelloni, lasagne, pasta, pastries, quiches and fritters; on the sweet side \u2014 cheesecakes, cr\u00eapes, desserts and knafeh. Best served fresh.<\/p>\n<\/div>\n

\u201cRicotta is a cheese that tells a story of listening and of making full use of the raw material. Its name comes from the Italian word Ricotta, meaning \u201cre-cooked\u201d: after a cheese is made, the leftover whey is heated once more, and soft, delicate white flakes rise to the surface.<\/p>

I have always loved the idea behind ricotta \u2014 the ability to discover that even in what seems left over at the end of the process, something wonderful is hiding. It is a cheese born of modesty and of respect for the milk: wasting nothing, listening to the raw material and drawing from it everything it can give.<\/p>

Our ricotta is made from the whey of local goat milk, so it also carries the story of the cheeses made before it. It is white and soft, with a cloud-like texture and a milky, fresh, slightly sweet flavour. You can eat it as it is, spread it on bread or use it in sweet and savoury dishes \u2014 but to my mind, the best way to get to know it is fresh and simple, with almost nothing added.<\/p>

For me, ricotta expresses the essence of work in the dairy: patience, attention and respect for every drop of milk. It proves that sometimes, at the very end of a process, a new beginning is hiding \u2014 delicate, clean and full of life.\u201d<\/p>\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/blockquote>\n

Frequently asked questions about Ricotta<\/h2>
What is Ricotta made from?<\/summary>

A fresh, soft, protein-rich goat cheese made from whey enriched with pasteurized goat milk. It is not aged and is meant to be eaten fresh, to preserve its milky flavour, airy texture and nutritional value. No salt is added \u2014 so the natural taste of the milk is preserved.<\/p><\/details>

How should I serve Ricotta, and with which wine?<\/summary>

For a savoury serving: olive oil, tomatoes, fresh vegetables, herbs and bread. For a sweet serving: honey, fruit, nuts, cinnamon or citrus zest. In the kitchen: filling for ravioli and cannelloni, lasagne, pasta, pastries, quiches and fritters; on the sweet side \u2014 cheesecakes, cr\u00eapes, desserts and knafeh. Best served fresh. Recommended wine pairing: Sauvignon Blanc.<\/p><\/details>

How should I store Ricotta at home?<\/summary>

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home<\/a>.<\/p><\/details><\/div>","_gv_fr_title":"Ricotta","_gv_fr_excerpt":"

Un fromage frais naturel au lait de ch\u00e8vre, fait \u00e0 la main.<\/p>","_gv_fr_content":"

\n

La ricotta est un fromage de ch\u00e8vre frais fabriqu\u00e9 \u00e0 partir de lactos\u00e9rum enrichi de lait de ch\u00e8vre pasteuris\u00e9, sans sel ajout\u00e9. Elle a une texture tendre et a\u00e9rienne et une saveur lact\u00e9e, nette et d\u00e9licate. Pour 100 g : 11 g de prot\u00e9ines et 250 mg de calcium.<\/p>\n

\"LaitLait de ch\u00e8vre<\/strong><\/span><\/div>
<\/span>Accord vin : Sauvignon blanc<\/strong><\/span><\/div><\/div>\n

Son inspiration<\/h3>\n

Son nom vient du mot italien \u00ab ricotta \u00bb, qui signifie \u00ab recuite \u00bb \u2014 lors de sa fabrication, le lactos\u00e9rum restant d\u2019autres fromages est r\u00e9chauff\u00e9 et ses prot\u00e9ines sont recueillies en flocons d\u00e9licats.<\/p>\n

Fabrication et affinage<\/h3>\n

Un fromage de ch\u00e8vre frais, tendre et riche en prot\u00e9ines, fabriqu\u00e9 \u00e0 partir de lactos\u00e9rum enrichi de lait de ch\u00e8vre pasteuris\u00e9. Il n\u2019est pas affin\u00e9 et se d\u00e9guste frais, pour pr\u00e9server sa saveur lact\u00e9e, sa texture a\u00e9rienne et sa valeur nutritionnelle. Aucun sel n\u2019est ajout\u00e9 \u2014 afin de pr\u00e9server le go\u00fbt naturel du lait.<\/p>\n

\n
\n

Go\u00fbt et ar\u00f4mes<\/h3>\n

Une texture tendre, l\u00e9g\u00e8re et a\u00e9rienne, avec le grain d\u00e9licat typique de la ricotta ; l\u2019\u00e9gouttage la laisse agr\u00e9ablement humide. Sa saveur est lact\u00e9e, nette et fra\u00eeche, avec une douceur naturelle d\u00e9licate.<\/p>\n<\/div>\n

\"Roue<\/div>\n<\/div>\n

Suggestion de service<\/h3>\n

En version sal\u00e9e : huile d\u2019olive, tomates, l\u00e9gumes frais, herbes et pain. En version sucr\u00e9e : miel, fruits, noix, cannelle ou zeste d\u2019agrumes. En cuisine : farce pour raviolis et cannellonis, lasagnes, p\u00e2tes, p\u00e2tisseries, quiches et beignets ; c\u00f4t\u00e9 sucr\u00e9 \u2014 cheesecakes, cr\u00eapes, desserts et knafeh. \u00c0 d\u00e9guster de pr\u00e9f\u00e9rence fra\u00eeche.<\/p>\n<\/div>\n

\u00ab La ricotta est un fromage qui raconte une histoire d\u2019\u00e9coute et de pleine utilisation de la mati\u00e8re premi\u00e8re. Son nom vient du mot italien \u00ab ricotta \u00bb, qui signifie \u00ab recuite \u00bb : apr\u00e8s la fabrication d\u2019un fromage, le lactos\u00e9rum restant est chauff\u00e9 une fois de plus, et de tendres et d\u00e9licats flocons blancs remontent \u00e0 la surface.<\/p>

J\u2019ai toujours aim\u00e9 l\u2019id\u00e9e derri\u00e8re la ricotta \u2014 la capacit\u00e9 de d\u00e9couvrir que m\u00eame dans ce qui semble rester \u00e0 la fin du processus, quelque chose de merveilleux se cache. C\u2019est un fromage n\u00e9 de la modestie et du respect du lait : ne rien gaspiller, \u00e9couter la mati\u00e8re premi\u00e8re et en tirer tout ce qu\u2019elle peut donner.<\/p>

Notre ricotta est faite \u00e0 partir du lactos\u00e9rum de lait de ch\u00e8vre local ; elle porte donc aussi l\u2019histoire des fromages fabriqu\u00e9s avant elle. Elle est blanche et tendre, avec une texture de nuage et une saveur lact\u00e9e, fra\u00eeche et l\u00e9g\u00e8rement sucr\u00e9e. On peut la manger telle quelle, la tartiner sur du pain ou l\u2019utiliser dans des plats sucr\u00e9s et sal\u00e9s \u2014 mais \u00e0 mon avis, la meilleure fa\u00e7on de la d\u00e9couvrir, c\u2019est fra\u00eeche et simple, presque sans rien ajouter.<\/p>

Pour moi, la ricotta exprime l\u2019essence du travail \u00e0 la fromagerie : la patience, l\u2019attention et le respect de chaque goutte de lait. Elle prouve que parfois, tout \u00e0 la fin d\u2019un processus, se cache un nouveau commencement \u2014 d\u00e9licat, pur et plein de vie. \u00bb<\/p>\u2014 No\u00e9mie Richard Stein, ma\u00eetre fromag\u00e8re certifi\u00e9e, GVINAGE<\/cite><\/blockquote>\n

Questions fr\u00e9quentes sur la Ricotta<\/h2>
De quoi est faite la Ricotta ?<\/summary>

Un fromage de ch\u00e8vre frais, tendre et riche en prot\u00e9ines, fabriqu\u00e9 \u00e0 partir de lactos\u00e9rum enrichi de lait de ch\u00e8vre pasteuris\u00e9. Il n\u2019est pas affin\u00e9 et se d\u00e9guste frais, pour pr\u00e9server sa saveur lact\u00e9e, sa texture a\u00e9rienne et sa valeur nutritionnelle. Aucun sel n\u2019est ajout\u00e9 \u2014 afin de pr\u00e9server le go\u00fbt naturel du lait.<\/p><\/details>

Comment servir la Ricotta, et avec quel vin ?<\/summary>

En version sal\u00e9e : huile d\u2019olive, tomates, l\u00e9gumes frais, herbes et pain. En version sucr\u00e9e : miel, fruits, noix, cannelle ou zeste d\u2019agrumes. En cuisine : farce pour raviolis et cannellonis, lasagnes, p\u00e2tes, p\u00e2tisseries, quiches et beignets ; c\u00f4t\u00e9 sucr\u00e9 \u2014 cheesecakes, cr\u00eapes, desserts et knafeh. \u00c0 d\u00e9guster de pr\u00e9f\u00e9rence fra\u00eeche. Accord vin recommand\u00e9 : sauvignon blanc.<\/p><\/details>

Comment conserver la Ricotta \u00e0 la maison ?<\/summary>

Enveloppez-le dans du papier sulfuris\u00e9 ou du papier cuisson \u2014 pas dans du film \u00e9tirable, qui \u00e9touffe le fromage et lui donne un arri\u00e8re-go\u00fbt \u2014 et placez-le sans serrer dans un sac ou une bo\u00eete au r\u00e9frig\u00e9rateur, pour que le fromage puisse respirer sans emprisonner l\u2019exc\u00e8s d\u2019humidit\u00e9. Le guide complet : Comment conserver le fromage \u00e0 la maison<\/a>.<\/p><\/details><\/div>"},"product_brand":[],"product_cat":[18],"product_tag":[],"class_list":["post-62","product","type-product","status-publish","has-post-thumbnail","product_cat-fresh","pa_milk-27","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product\/62","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/comments?post=62"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media\/43"}],"wp:attachment":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media?parent=62"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_brand?post=62"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_cat?post=62"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_tag?post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}