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1 Pot (250g)



Showing availability for delivery on Saturday 23rd October

  • Unpasteurised


We started making our Somerset Ricotta in early 2011 and it's gone from strength to strength ever since. Although inspired by the famous Italian cheese, we worked hard to develop our own unique recipe and create a high quality British Ricotta with a taste and texture all of its own.

Produced in:


Westcombe says

Whey has been neglected for far too long in Britain. Most cheesemakers either just give it away as pig feed (as we did with ours for years) or worse, pour it down the drain. So respect has to be paid to our thrifty Italian brothers for inspiring us to look again at this humble ingredient and to turn it into a fantastic, versatile cheese in its own right. To make it, we heat the leftover whey from our Cheddar and then acidulate it to help coagulate the remaining proteins. When ready, each cheese is individually hand-ladled into basket moulds which are then left to settle and drain before being packed. This helps to keep the texture as light and delicate as possible.


Whey, Milk, Salt Unpasteurised, Animal Rennet, Soft Cheese

Allergy Advice

It contains: Milk

Cooking Instructions

Ricotta can bend to almost any culinary use, from starters to desserts. If you've never had it, try some simply spread on toast with a little jam or olive oil, or drizzle it with honey as a quick dessert. It's also perfect for cakes, pastries and puddings (try it in a cheesecake instead of cream cheese), and makes a lovely addition to savoury pasta or pastry dishes.


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Cooking Inspiration

Cheesy Baked Gnocchi with Spinach and Tomatoes

View recipe

View all our recipes

Meet Westcombe


Everything we do on the farm revolves around maximising the natural qualities of our fresh raw milk. By keeping our cows happy and our land healthy, we do our best to ensure the milk is full of vitality, richness and 'friendly' bacteria. Then it comes down to our skills and practices in the dairy to best express the milk's richness in the finished cheese. We don't believe in forcing a particular flavour or finish onto a cheese, we want the milk to lead the way and determine its own character in the finished product. At Westcombe we believe that cheese is only as good as the milk it's made from, and that milk is only as good as the cows that produce it and the land they graze. By focusing on all these details, we aim to make cheese that is not only wholesome and a joy to eat, but which is honest to and redolent of the countryside that produces it. So whether it's in the deep, nutty complexity of our Cheddar, the grassy, lactic tang of our Caerphilly, or the fresh, dairy richness of our Somerset Ricotta, our cheeses wouldn't be what they are without the unique qualities of the natural Westcombe terroir.

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