Ricotta
Ricotta
1 Pint
A2-A2
100% Grass Fed
No Additives
- Lightly Pasteurized
- A2A2
- 100% Grass-Fed & Regeneratively Raised
- Produced on Small Farms
- No Chemicals, No GMOS
- No Antibiotics, Hormones, or Vaccines
- Description
- Ingredients
- Standards
- Best Uses
Traditional ricotta is not raw because the process of forming the curds requires reheating the whey to a high temperature, typically around 175–195°F (80–90°C). This heat is necessary to coagulate the remaining proteins (primarily albumin and globulin) that don’t solidify during the initial cheese-making process. Without sufficient heat, these proteins wouldn’t separate properly, and ricotta wouldn’t form.
Since ricotta is made from whey rather than whole milk, it doesn’t rely on rennet or bacterial cultures for coagulation like many other cheeses do. Instead, the combination of heat and an acid (we use vinegar) causes the proteins to come together, creating the soft, fluffy texture ricotta is known for.
Traditional ricotta is naturally low in fat, yet still rich in bioavailable protein, calcium, and essential nutrients. Our ricotta is crafted from the whey of 100% grass-fed A2A2 Jersey cows, rotationally grazed on diverse pastures to ensure a nutrient-dense and flavorful product.
No gums. No fillers. No preservatives. Just pure, traditionally made ricotta from the highest quality milk.
Ricotta Reviews
So grateful
Suzanne
05/12/2023
Can finally eat dairy again
Drea
08/05/2025
100% Grass-Fed & Regeneratively Raised
Our commitment to 100% grass-fed means no grains or feedlots—ever. Our cattle graze freely on nutrient-rich pastures, supporting their natural health and metabolism. In contrast, grain-fed dairy cattle are confined to feedlots and fattened on grain diets, resulting in excessive fat accumulation and metabolic problems. Research shows that grain-fed cattle have elevated glucose, triglycerides, and oxidative stress markers, while pasture-finished animals maintain superior metabolic function.
However, not all grass-fed is the same. Cattle raised through rotational grazing are moved between diverse patches of grass, mimicking the natural movement of wild herbivores. This practice enhances soil health, biodiversity, and the nutritional quality of the milk. Rotationally grazed cattle consume a wider variety of nutrient-rich grasses, resulting in milk with higher concentrations of vitamins, minerals, and phytochemicals.
By choosing grass-fed, you’re enjoying a cleaner, more nutrient-dense product that mirrors the dairy our ancestors thrived on—free from the fatty acid manipulation and endocrine-disrupting pesticides and phytoestrogens often found in conventional grain-fed dairy.
Raw, with Enzymes & Nutrients Intact
Raw dairy, as Mother Nature intended, has been cherished for thousands of years for its rich nutritional profile. Unlike pasteurized dairy, raw dairy contains higher levels of vitamins, minerals, and vital nutrients that are often destroyed by heat treatment. The natural enzymes and beneficial bacteria, like lactobacillus and butyrate-producing bacteria, are preserved in raw milk, which support the production of lactase in the gut, enhancing lactose digestion and improving overall gut health. Additionally, raw dairy is rich in lactoferrin, a powerful whey protein that plays a critical role in immune health, gut function, and inflammation reduction. Unlike pasteurized or ultra-processed dairy, raw dairy retains its full nutritional value, providing a potent source of health-boosting properties.
Our raw dairy is sourced from rotationally grazed livestock on diverse pastures, ensuring the milk contains not only an abundance of essential vitamins and minerals, but also beneficial phytochemicals—bioactive compounds known for their anti-inflammatory and anti-carcinogenic properties. The nutritional quality of dairy is directly linked to the grazing practices, and livestock that graze on varied grasses and plants accumulate more of these beneficial compounds. These phytonutrients transfer into the milk, offering you dairy that is richer in natural goodness. By accessing raw dairy from rotationally grazed animals, you are nourishing your body with a truly nutrient-dense food, packed with the goodness that nature intended.
The A2A2 Difference
Many of our customers have found they can finally tolerate dairy again! All of our cow dairy comes from tested A2A2 cows, meaning it contains only the A2 casein protein, which is easier for the body to digest compared to A1 casein. Historically, humans consumed A2 dairy from traditional breeds of cows, goats, and sheep, which naturally produce this form of beta-casein. The shift to A1 dairy occurred more recently with the rise of modern commercial breeds like the Holstein. Unfortunately, many cows today produce a mix of A1 and A2 casein, which can be harder on digestion.
For those sensitive to traditional dairy, switching to A2A2 dairy can provide a smoother, more comfortable experience without the usual discomfort.
The source of your dairy will impact how your body tolerates it.
