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Technically, ricotta is not a cheese at all, but a cheese by-product. Its name, ricotta, means cooked again, an obvious reference to the production method used to make it. Ricotta is made from the whey drained from such cheeses as mozzarella, provolone, and other cheeses. American ricotta is generally made with a combination of whey and whole, low-fat, or skim cow's milk. Ricotta is a fresh, soft, snowy white cheese with a rich but mild, slightly sweet flavor. The texture is much like a grainy, thick sour cream. Ricotta is naturally low in fat, with a fat content ranging from 4 to 10 percent. It is also low in salt, even lower than cottage cheese. Our Ricotta is made in Wisconsin.