In Rhode Island, we have a company called called Supreme. Founded in 1932 by an Italian immigrant, its pretty much the ricotta we use in this state. It’s still family-owned. Since ATK is based in MA, you guys should really give it a try.
I haven't tried the BelGioioso yet, but I bought a large tub of Galbani whole milk ricotta this week (for the first time) and I can't help going into it with a HUGE spoonful each time. Damn, it's good!
Polly-O is not listed. It is very popular among Italian-Americans, especially in the NorthEast USA. I don’t understand a taste test without including that brand. It is the brand I always choose.
Greg Angeli I’m in the mid-west and never heard of it & I grew up eating Italian food. My grandpa was the first in his family born in the states. His parents were from Northern Italy.
My Italian-American aunt moved from Illinois to Dallas, TX after marrying. We went to visit her in the late 1960s. I remember her telling us that, due to lack of refrigerated transport and/or demand at the time, she was unable to find ricotta and had to make her lasagna with cottage cheese. We were horrified -- such sacrilege! 😱 Nowadays, ricotta's readily available in the Lone Star state and Texans can enjoy authentic lasagna/stuffed shells.
I think this video is missing a very important fact: most brands add thickness and stabilisers to ricotta altering both the taste and texture of the product!! Preservatives are also found sometimes. No guar gum or similar should be added. The true ingredients should be just whey and milk.
When I made my stuffed shells I use to use Hautly brand ricotta. They were a St. Louis based company. They had the creamiest cheeses. Their swiss cheese was to die for. They recently went out of business though. BelGioioso cheeses are very good too. I was hoping she picked that one.
guys you should try sicilian sheep's milk ricotta, in the south of italy ricotta is almost exclusively handmade with sheep's milk. The flavor and texture are quite different from what people in northern italy or in the world might associate with ricotta: it's milder and much less sour, it's sweeter, and much lighter and velvety. It is the way original cannolis are made. Good lord i love ricotta you guys should try it on tomato sauce pasta
On some things I prefer to decide for myself, let my taste buds decide. This ricotta issue is something I said to an italian friend of mine that I prefered Chelini or Manuslalini ? ricotta over Falbo's because Falbo's seemed grainy rather than smooth and creamy. The same issue is I don't let Consumer Reports decide what type of pasta I buy. They can deconstruct a mattress, dish washer or car but not food unless some poison is being put into it.
I own a restaurant and hands down The most delicious, creamy fantastic Rocicotta is Polly O. I wish that one had been on the tasting table. I have had reps from many companies come in to try to sell me on their brand, and Polly-O is always the winner.
Polly-O by far is better but is not as big nationally on a whole cheese scale as is belgioioso. That would be your reason as to why it wasn’t tested probably.
Organic Valley may not be ricotta, but neither is the Galbani. Galbani has the texture of a firm pudding and a sweetness that left me asking -*why*-. Maybe it's the xanthan gum, or the locust bean gum, or the guar gum. I'll have to try the Bel Gioioso which doesn't have those additives but I don't have my hopes up. I have yet to try a pre-packaged ricotta that actually tastes like real ricotta.
Which is actually better for making cannoli filling, ricotta or mascarpone? Most of the time mascarpone is what’s available and only the bel gioioso brand.
Do you guys test other brands? If so are the ratings for the rest some where to read. I find it hard to believe that you didn't test Dragone or Polly O.
Polly O is, in my opinion, the best. Our families have been using it for many years. I’ve needed to try other brands because it is sometimes hard to find around the holidays. The other brands just don’t measure up.
@Beth Bilous Growing up in the Philadelphia area Maggio has always been the go-to ricotta to buy. But when you look at the ingredients they include: XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM (STABILIZERS). The winner contains only: Pasteurized Whey and Milk, Vinegar, Salt. Big difference.
From the grocery store Galbani is the best taste .But on holidays we order it from the local Italian market here in town and they make it local. Its the best but cost 4 times as much.Who cares its the holidays. Or if my wife has time she makes it fresh when she does I'll eat it when its still warm on Italian bread toasted .
I'm usually so smug on these. Because the top choice is almost always what I already buy. Grass fed got me this time😏 Oh well, thanks for the heads up😋
Polly-o is the only ricotta that is delicious. The favorites shown here are all a bust compared to Polly-o. I am so disappointed that it was not included in the taste test. To me, all the ones shown have little to no flavor and have the texture of gelatin infused ricotta.
I tried the Polly-O (part skim)...it has a texture of small curd cottage cheese and is ok in taste. I don't know much about ricotta cheese, so wanted to try it. I drizzled some honey into it. Now, I'll buy whole milk and try the recommended brands next time.
Yes, your idea would make for an interesting program but, ATK's mission is to teach people how to cook using the best ingredients. Leave the investigative journalism to programs which are dedicated to that endeavor.
I love these tasting videos, I hope all is well with Julia, her eyes looked red in the closer shots. Of course, my eyes did the same when Jack pronounced manicotti as mahn-i-CAW-tay. I cringed so hard I pulled face muscles. If this were a lesser organization I might've stopped the video there.
They always butcher the Italian language LOL! When he said manicotti, I didn't understand what he said at first, and I actually speak Italian LOL! I didn't realize it was an Italian word that he had said LOL!
She says she doesn’t like ricotta to taste like cottage cheese, but in her video on making lasagna, she says to use cottage cheese instead of ricottta.
I don't understand your point? I put mayonnaise on sandwiches instead of butter sometimes, but that doesn't mean I want my butter to taste like mayonnaise
Yeah I agree with@@TRASHoftheTITANS. Cottage cheese in lasagna is indeed sacrilege but I don't understand what that has to do with whether ricotta in general should taste like cottage cheese. They used cottage cheese (wrongly imho) in that lasagna recipe for a reason other than taste, and they used it instead of ricotta as an ingredient in a sub sauce for bechamel, not as a sub for ricotta per se. This is a comparison of ricottas against each other, and "cottage cheese" is merely a descriptor for how one of the competitors tasted different from ricotta. Besides, I am sure that cottage cheese has legitimate uses and that some people like the taste of it, even though I couldn't begin to guess what those uses and who those people might be.
That's ricottone, not ricotta. @0:40: Jack doesn't mention that there's no such thing as "whole milk ricotta". He describes ricotta, yet they are tasting ricottone, which is like ricotta, but has had milk added, because it's cheaper and easier than just using whey.
There are lots of videos on TH-cam about making "ricotta" at home by adding acid and heat to whole milk, running it through cheese cloth, and calling it a day. Look, I love paneer. Especially if you get it a little toasted on a couple sides. It's milky, it's refreshing, it's filling, it's nourishing. Paneer is great. But don't publish a paneer recipe and call it a ricotta recipe, right? They're both good. That doesn't mean they're the same. And did you know that if you currently search Google for "paneer vs ricotta", the top result will be an AI-generated article that contradicts itself in several important ways? I'm not loving the future, if this is that.
We never called it ricotta in our house (still don't). It always was and always will be pot cheese. Pretty sure pot cheese /= ricotta, but we still use that term.
Love your short snips of useful information. Makes my shopping choices easy. Thank you and keep them coming!
Absolutely, love you guys! Always so helpful 😊👍
In Rhode Island, we have a company called called Supreme. Founded in 1932 by an Italian immigrant, its pretty much the ricotta we use in this state. It’s still family-owned. Since ATK is based in MA, you guys should really give it a try.
I loved the expression on Julia's face when she tasted #4.
The tasters' eyes never lie. With any dish on the show.
ATK and CC are my two favorite culinary shows....ever.
I haven't tried the BelGioioso yet, but I bought a large tub of Galbani whole milk ricotta this week (for the first time) and I can't help going into it with a HUGE spoonful each time. Damn, it's good!
I love Jack and Julia.
Polly-O is not listed. It is very popular among Italian-Americans, especially in the NorthEast USA. I don’t understand a taste test without including that brand. It is the brand I always choose.
Totally surprising that they didn't present that one, I'm sure they tested it.
Greg Angeli I’m in the mid-west and never heard of it & I grew up eating Italian food. My grandpa was the first in his family born in the states. His parents were from Northern Italy.
In Boston Dragone
I grew up with Polly-O too but it's not available nationally. I haven't been able to find it outside of the Northeast.
We use Polly O too
You guys are great, you save me a lot of trial and error on things like ricotta cheese to cooking utensils. Thanks TheReaper!
Enjoy these comparisons!
In Norway we also cook the whey and add milk. It becomes Brown Whey Cheese : Brunost - brown cheese.
My Italian-American aunt moved from Illinois to Dallas, TX after marrying. We went to visit her in the late 1960s. I remember her telling us that, due to lack of refrigerated transport and/or demand at the time, she was unable to find ricotta and had to make her lasagna with cottage cheese. We were horrified -- such sacrilege! 😱 Nowadays, ricotta's readily available in the Lone Star state and Texans can enjoy authentic lasagna/stuffed shells.
sorry but american ricotta tastes vastly different than Italian ricotta. I've spent 12 years in sicily. Nothing in America markets come even close.
Great educational video, love these taste test. Thanks
I think this video is missing a very important fact: most brands add thickness and stabilisers to ricotta altering both the taste and texture of the product!! Preservatives are also found sometimes.
No guar gum or similar should be added.
The true ingredients should be just whey and milk.
Yes, that is why when I go shopping for groceries I try to avoid any brand that uses thickeners, fillers, cellulose, etc.
My sister ran several very popular deli's in her working career and only carried Bel Giosio Ricotta con Latte for just that reason.
Polly-O is the only authentic ricotta made in the USA was originated by a man from Brooklyn names Pollio
When I made my stuffed shells I use to use Hautly brand ricotta. They were a St. Louis based company. They had the creamiest cheeses. Their swiss cheese was to die for. They recently went out of business though. BelGioioso cheeses are very good too. I was hoping she picked that one.
We tried BelGioioso over a year ago. Found it at Sam's club. We love it on pizza. Or just eat it with a spoon .
Ricotta on salmon with a cherry glaze. Life changing
guys you should try sicilian sheep's milk ricotta, in the south of italy ricotta is almost exclusively handmade with sheep's milk. The flavor and texture are quite different from what people in northern italy or in the world might associate with ricotta: it's milder and much less sour, it's sweeter, and much lighter and velvety. It is the way original cannolis are made. Good lord i love ricotta you guys should try it on tomato sauce pasta
Now I want Ricotta lemon pancakes 😫
On some things I prefer to decide for myself, let my taste buds decide. This ricotta issue is something I said to an italian friend of mine that I prefered Chelini or Manuslalini ? ricotta over Falbo's because Falbo's seemed grainy rather than smooth and creamy. The same issue is I don't let Consumer Reports decide what type of pasta I buy. They can deconstruct a mattress, dish washer or car but not food unless some poison is being put into it.
I buy BelGioioso when I see it. Yay I win!
Jack is talking Julia into a ricotta overdose.
I own a restaurant and hands down The most delicious, creamy fantastic Rocicotta is Polly O. I wish that one had been on the tasting table. I have had reps from many companies come in to try to sell me on their brand, and Polly-O is always the winner.
Polly-O by far is better but is not as big nationally on a whole cheese scale as is belgioioso. That would be your reason as to why it wasn’t tested probably.
ItalianChefMama I’ve never heard of it.
My Sicilian born grandmother said that Polly O was the closest to the ricotta she bought in Sicily, so that's what my whole family uses.
Organic Valley may not be ricotta, but neither is the Galbani. Galbani has the texture of a firm pudding and a sweetness that left me asking -*why*-. Maybe it's the xanthan gum, or the locust bean gum, or the guar gum. I'll have to try the Bel Gioioso which doesn't have those additives but I don't have my hopes up. I have yet to try a pre-packaged ricotta that actually tastes like real ricotta.
Which is actually better for making cannoli filling, ricotta or mascarpone? Most of the time mascarpone is what’s available and only the bel gioioso brand.
Do you guys test other brands? If so are the ratings for the rest some where to read. I find it hard to believe that you didn't test Dragone or Polly O.
Polly O is, in my opinion, the best. Our families have been using it for many years. I’ve needed to try other brands because it is sometimes hard to find around the holidays. The other brands just don’t measure up.
No question it's Polly-O.
Believe it or not, Aldi brand ricotta cheese is so smooth and so cheap! So try it especially now for the holidays!
Let's give it up to Jack for that fly as hell shirt he's got on
Jack's a fashionista. I'd wear that shirt in a second.
I haven't tried the Bel gioioso, but I hate the Galbani; terrible taste. I use a regional brand: Polly O
Good to know. Thank you!
Wow
One out of four is available here in Wisconsin supermarkets
Havent found the BelGioso, but Galbani’s is delicious!
How about Maggio whole milk riccota?
@Beth Bilous Growing up in the Philadelphia area Maggio has always been the go-to ricotta to buy. But when you look at the ingredients they include: XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM (STABILIZERS). The winner contains only: Pasteurized Whey and Milk, Vinegar, Salt. Big difference.
Yeah both my Ricotta and Mascarpone are basically textured like cottage cheese, thus the discount at the store.
From the grocery store Galbani is the best taste .But on holidays we order it from the local Italian market here in town and they make it local. Its the best but cost 4 times as much.Who cares its the holidays. Or if my wife has time she makes it fresh when she does I'll eat it when its still warm on Italian bread toasted .
Galbani is too grainy and too sweet!
I'm usually so smug on these. Because the top choice is almost always what I already buy. Grass fed got me this time😏
Oh well, thanks for the heads up😋
Polly-o is the only ricotta that is delicious. The favorites shown here are all a bust compared to Polly-o. I am so disappointed that it was not included in the taste test. To me, all the ones shown have little to no flavor and have the texture of gelatin infused ricotta.
Love Polly-o!! It’s the best!
Polly-O was recently purchased by BelGioioso Cheese.
I wish you would have included Pollyo ricotta in your testing since that is a very popular supermarket brand.
I tried the Polly-O (part skim)...it has a texture of small curd cottage cheese and is ok in taste. I don't know much about ricotta cheese, so wanted to try it. I drizzled some honey into it. Now, I'll buy whole milk and try the recommended brands next time.
Polly O, and only Polly O... the rest can't compare and are usually a touch too sweet and fine in texture
I work as a grocery store cashier. I usually forward your opinions to my customers when they make the rught decision.
Jack, Jack...The whey doesn’t ever go down the drain! It’s fed to the pigs!
Yes
You should go to a food plant and show us who's handling our foods that keep getting recalled. That would be a great show!
Yes, your idea would make for an interesting program but, ATK's mission is to teach people how to cook using the best ingredients. Leave the investigative journalism to programs which are dedicated to that endeavor.
I'm disappointed that Polly-O wasn't tested.
Galbani is just awful. Where is Polly-O in this test?
Polly-o the best
For some reason, if they tested that one, the didn't talk about it.
Hello...
Hello😁
You didn't do Polly O Why? Maybe because the once great cheese is so bad since they were bought out that it isn't worth testing?
I have watched dozens and dozens of ATK food tests and if I learned one thing, it's that anything that says organic on the label tastes like crap.
There is a reason century old recipes are century old.
Don't some/most Ricottas have a grainy texture?
I love these tasting videos, I hope all is well with Julia, her eyes looked red in the closer shots. Of course, my eyes did the same when Jack pronounced manicotti as mahn-i-CAW-tay. I cringed so hard I pulled face muscles. If this were a lesser organization I might've stopped the video there.
They always butcher the Italian language LOL! When he said manicotti, I didn't understand what he said at first, and I actually speak Italian LOL! I didn't realize it was an Italian word that he had said LOL!
She says she doesn’t like ricotta to taste like cottage cheese, but in her video on making lasagna, she says to use cottage cheese instead of ricottta.
She got it way wrong.
I don't understand your point? I put mayonnaise on sandwiches instead of butter sometimes, but that doesn't mean I want my butter to taste like mayonnaise
Yeah I agree with@@TRASHoftheTITANS. Cottage cheese in lasagna is indeed sacrilege but I don't understand what that has to do with whether ricotta in general should taste like cottage cheese. They used cottage cheese (wrongly imho) in that lasagna recipe for a reason other than taste, and they used it instead of ricotta as an ingredient in a sub sauce for bechamel, not as a sub for ricotta per se.
This is a comparison of ricottas against each other, and "cottage cheese" is merely a descriptor for how one of the competitors tasted different from ricotta. Besides, I am sure that cottage cheese has legitimate uses and that some people like the taste of it, even though I couldn't begin to guess what those uses and who those people might be.
hello.
Now let's see a how to make this at home better than the best store bought brand.
There's an atk video of Elle doing that.
That's ricottone, not ricotta.
@0:40: Jack doesn't mention that there's no such thing as "whole milk ricotta". He describes ricotta, yet they are tasting ricottone, which is like ricotta, but has had milk added, because it's cheaper and easier than just using whey.
RHEE COAT TA
That's how I say it. Jack's trying to say it more like the Italian way.
ALDI's brand is excellent. And cheap/
Yes
What’s with the wink wink at the end? I’ll see you, later........
I've always thought the same, especially the way Bridget says I'll see you later while looking dead on at Julia 🤔
There are lots of videos on TH-cam about making "ricotta" at home by adding acid and heat to whole milk, running it through cheese cloth, and calling it a day.
Look, I love paneer. Especially if you get it a little toasted on a couple sides. It's milky, it's refreshing, it's filling, it's nourishing. Paneer is great. But don't publish a paneer recipe and call it a ricotta recipe, right? They're both good. That doesn't mean they're the same.
And did you know that if you currently search Google for "paneer vs ricotta", the top result will be an AI-generated article that contradicts itself in several important ways? I'm not loving the future, if this is that.
We never called it ricotta in our house (still don't). It always was and always will be pot cheese. Pretty sure pot cheese /= ricotta, but we still use that term.
Ricotta is smoother and sweeter than pot cheese. Usually made differently too.
Pot cheese is a different cheese. It is firmer than ricotta and has less moisture
This looks like an ad
Like yogurt ? Try Ricotta ( Galbani )with honey, and nuts for added flavor and texture , you wont eat yogurt anymore.
Cheese on salmon?! Blasphemy! Get yerself a filet o fish at McDonalds
All commercially available Ricotta are equally bad. Learn to make Ricotta yourself - it's EXTREMELY easy and SO MUCH tastier!!!
What the heck is "rick-cotta"? I see the containers and I think "that's rigaut". Isn't that how you say it?
0:52 Cheese manufacturers all over the world would NEVER throw away the whey. It's a valuable substance.
Whole milk is the only way to go.
Sorry but Galbani is simply horrid.
What Brad do you like?
Yup. I wouldn't eat any of these brands. It's Polly-O or nothing.
@0:01: It doesn't "beg the question." It _raises_ the question.
To "beg the question" is to commit a logical fallacy by assuming the conclusion.
she keeps eating. she must be hungry.
Tastes the same to me.....
Just avoid Bel Gioioso Parmesan, it is terrible with no flavor whatsoever!
I’m in the minority here but I hate the smooth ricottas.
No Polly-O whole milk Ricotta tested? Thank u, next.
How did I know just by looking at the first 10 seconds of this video that Jack was gonna use the pretentious pronunciation?
Vegan dishes, vegan dishes, please.
Go see a vegan TH-cam then.
Man she ain't stopped eating yet 😂
Hello.