Kenji is the previous culinary director for serious Eats and a present culinary consultant for the site. The is additionally a new York time food columnist and the writer of The Food Lab: far better Home food preparation Through Science.

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Despite an excellent creamy odor and reasonably high marks when tasted plain, totality Foods brand ricotta is not an ideal for baking with. It's bound with a selection of gums which offer the purpose of keeping moisture from leaking out. Unfortunately, they don't work so well as soon as the ricotta is cooked. A ricotta pie baked with gum-stabilized ricotta end up grainy, weeping water copiously. Continue to be away native it!


Similarly come the entirety Foods brand, Polly-O's ricotta is stabilized through gums, again making the unsuitable because that baking with in spite of decent marks once tasted plain.


Smooth with practically no curds, that tasted practically as if it had been blended, favor a cream cheese. It wasn't offensive, however tasters talked about its gentle flavor the bordered on bland.


Gummy, squeaky, and also "way chalky" to be its best problems, regardless of decently fresh flavor. It to be the second-lowest scoring bland—er, brand—in regards to texture, scoring just 2.9 out of a possible 10.


A major drop-off from other brands, organic Valley's ricotta tasted more like poorly curdled cream—something prefer half-churned butter in watery milk. Most tasters couldn't obtain past its horrible texture even far enough to discuss the flavor. "I spit this one... Sorry!"


Hide yo' kids, hide yo' wife, and also hide yo' husbands. This is one ricotta-like-product you carry out not wanna f&ck with. If you view it coming in the direction of you on a dimly lit street—heck, if you check out it coming in the direction of you in vast daylight throughout a Full House reunion at Disney World—turn around and also head the various other way. Immediately.

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Our Tasting Methodology: all taste tests room conducted fully blind and without discussion. Tasters taste samples in random order. Because that example, taster A may taste sample 1 first, if taster B will taste sample 6 first. This is to prevent palate exhaustion from unfair giving any type of one sample an advantage. Tasters room asked come fill out tasting sheets ranking the samples for miscellaneous criteria that differ from sample to sample. Every data is tabulated and results are calculated with no editorial input in order to give us the many impartial depiction of actual outcomes possible.