Description
Kaanlar Ricotta Cheese 2.5 kg is one of the staple cheeses of Italian cuisine. Thanks to its slightly sweet, grainy, and soft texture, it is used in both sweet and savory applications: ranging from cheesecake and dessert fillings to lasagna, cannelloni, and ravioli fillings. The 2.5 kg tub is a service-size container designed for bakeries and restaurant kitchens with regular production needs.
What is ricotta cheese, and how is it made?
Unlike other cheeses, ricotta is not made from milk itself, but rather by heat-coagulating the proteins in the whey left over from cheese production. Its Italian name comes from this process: “ricotta” means “re-cooked.” This production method gives ricotta its distinctive grainy, creamy, and slightly sweet character.
For this reason, ricotta is not technically a salted, aged cheese, but rather a fresh dairy product. The production process is similar to that of lor cheese; however, the texture and flavor profile are different.
What is the difference between ricotta and lor cheese?
Both are made from whey and are fresh, but they serve different purposes in the kitchen. Ricotta is generally creamier and sweeter, while lor is drier and has a more neutral flavor. Ricotta is preferred for sweet dishes, while lor is preferred for savory pastries.
| Ricotta | Cottage cheese | |
|---|---|---|
| Texture | Creamy, fine-grained | Drier, coarse-grained |
| Taste | Slightly sweet | Neutral, may be slightly tart |
| Typical uses | Cheesecake, lasagna, ravioli | Börek, cookies, breakfast |
| Culinary Tradition | Italian | Turkish |
For cottage cheese, check out our Kaanlar Cottage Cheese 500 G product.
What is the wholesale price?
The price listed on this page is for a single 2.5 kg bucket. Special pricing applies to box and pallet purchases based on quantity. Restaurants, hotels, cafes, and catering businesses can request current box pricing and contract supply offers via the quote form or WhatsApp. You can browse our entire product line in the interactive catalog.
Where is ricotta used?
Ricotta is one of the few cheeses that works well in both sweet and savory dishes. In pastry-making, it’s used as a filling and a base for creams, while in savory cooking, it serves as a filling for pasta and baked dishes.
- Lasagna and cannelloni — a classic ingredient in spinach-based fillings
- Ravioli and tortellini — the vessel for the filling
- Cheesecake and dessert fillings — for a lighter, grainy texture
- Breakfast plate and bruschetta — with honey, olive oil, or herbs
- Oven-roasted vegetables and quiches — served with a spoonful on top
Are ricotta and mascarpone the same thing?
No. Mascarpone is made from cream; it has a high fat content and a smooth, dense texture. Ricotta is made from whey; it has a grainy texture and is lighter. In recipes like tiramisu, ricotta does not fully substitute for mascarpone—the texture and richness differ. However, when a lighter result is desired, both can be used together.
| Ricotta | Mascarpone | |
|---|---|---|
| Raw Material | Whey | Cream |
| Texture | Grainy, light | Smooth, dense |
| Classic Recipe | Lasagna, ravioli, cheesecake | Tiramisu, cream base |
For mascarpone, check out our Kaanlar Mascarpone 5 Kg and Mascarpone 400 G products.
Who is the 2.5 kg bucket suitable for?
The 2.5 kg tub is the ideal size for businesses that use ricotta regularly on a weekly basis: Italian-concept restaurants that make lasagna and ravioli, bakeries that make cheesecake, and hotel pastry kitchens. For smaller quantities, the Kaanlar Ricotta 400 g package allows you to work with less waste.
How should it be stored, and how long does it last after opening?
Ricotta is a fresh dairy product; it should be stored in the cold chain, at refrigerator temperature, and with the lid closed. Scoop it out of the container with a clean, dry spoon; do not return any portion taken from the product back into the container. Refer to the packaging label for the consumption period after opening and the expiration date.
Can ricotta be frozen?
Freezing is technically possible, but once thawed, ricotta releases water and its texture becomes grainy. For this reason, frozen ricotta should be used in recipes that involve cooking it (such as lasagna filling) rather than in applications where its texture is visible, such as at breakfast or when served. If possible, it is recommended to consume it fresh.
Wholesale orders and cold-chain delivery
We deliver to Istanbul’s 39 districts 6 days a week, ensuring the cold chain is maintained for next-day delivery. You can add other cheeses, dairy products, and kitchen supplies to the same shipment. For the full Kaanlar product line, please visit our Kaanlar brand page; for supply arrangements tailored to your business type, please visit our business sectors page.
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