Yes! The trick with Ricotta is to wrap it in cheese cloth or a paper towel and squeeze out as much liquid as possible. Then divide the cheese into smaller portions so you don’t have to defrost all the cheese when you go to use it again. Next, cover the cheese in plastic wrap and place it in a freezer bag or airtight plastic container for up to two months. Now, the best way to thaw it is to leave it wrapped and contained in the refrigerator (generally overnight or 24 hours), so it stays fresh and bacteria-free. You can stir the Ricotta with a spoon to bring the separated whey and curds back together again. After it’s thawed, it’s best to use it within 2 days. It’s not recommended to freeze cheese a second time. One thing to note is that the texture will change a little.

Both shredded and shaved share a mild, buttery flavor. Shredded is a great topping and go-to when you are folding in flavor. Shaved is often used in salads or soups, and the curls make a pretty garnish. Grated Parmesan is an excellent condiment or finishing cheese that adds salty nuttiness. It’s also great for folding added flavor into sauces like Bolganese, Pesto or Mornay.

Oh, yes they sure do! Most of our dessert recipes include either Ricotta, Shredded Parmesan or a combination of the two, and they’re delicious. Take a look!