The listings offer two milk-fat options: whole-milk ricotta and part-skim ricotta.
It’s sold in curd form and is labeled as ready to eat.
Common uses include pasta dishes (lasagna, baked ziti, ravioli, macaroni and cheese), desserts (cheesecake, cannoli), smoothies and dips, mixed with fruit, or spread on toast.
Ricotta can be used in place of cream cheese, cottage cheese, sour cream, or heavy whipping cream in many recipes. Some listings also note it can work in lower-carb or keto-style preparations.
They are typically found in the dairy aisle.
Reviewers describe it as very creamy and smooth, with a slightly buttery, mascarpone-like flavor; overall it’s reported as fresh and enjoyable.
The products list the United States as the country of origin.
