MAY 2021 NEWS

No matter your family’s taste buds, our Ricotta is so versatile you can make just about anything with it.

After last month’s deliciously savoury rice cakes stuffed with Scamorza, we thought we’d satisfy the sweet tooths this time around! Check out our Crostata di Ricotta recipe. It’s a real show-stopping pastry that’s perfect served with a strong espresso.

Tune in to this month’s ‘Cheese Chat’ LIVE on Instagram with special guest Maeve O’Meara to talk all things food in Marrickville and get all the details for the upcoming MOULD Festival before tickets sell out!

In the south of Italy, you’ll find many sweet recipes with the perfumed combination of ricotta, orange zest, and cinnamon. This is one of those. The bite of bittersweet dark chocolate pieces and liquor soaked raisins bring a whole new level of exotic that makes this crostata such a memorable pastry for any occasion. Or no occasion at all.

While there are no strict rules around what Ricotta you should be using for certain dishes, we can help with some recommendations! Our Buffalo Ricotta has a creamy texture making it just about the best thing to spread on toast. The Fresh Cow’s Ricotta retains a slight firmness, making it the perfect choice for desserts and baking. If you ever made cannoli or lasagna and couldn’t work out why your filling was too loose or runny, you may be using a ricotta that is too wet. Try our Ricotta for your next cook off!

Mould – A festival celebrating cheese made by some of the best artisan producers from across the country. There are also a great range of hand picked wine, gin, beer, cider, and nibbles for you to enjoy between cheese tastings and to take home. Grab your best friend and book before they sell out.

Tune into our next Instagram ‘Cheese Chat’ LIVE this Friday at 11am! Joining Creative Director Anthony Silvio is the wonderful Maeve O’Meara. They will chat about the upcoming Marrickville tour which includes a stop at the cheese factory where guests will be walked through production for an exclusive tour to see ricotta and burrata being made. As well as an intimate tasting of our range. Don’t miss this wonderful discussion with our good friend Maeve.

We’ve partnered with our friends at Brasserie Bread on their annual ‘Cheese Toastie Challenge’, marrying bread and cheese for a melty lunchtime delight. In our number, we generously butter the outside of sliced sourdough with whey butter before filling with pieces of Scamorza Bianca and grated Mastro. What cheese will you use in your version of a toastie? Be sure to tag us and use the hashtag #cheesetoastiechallenge.

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