Calabro Ricotta

By Christina Collins

I finally got around to making my own ricotta cheese and I’m never looking back. However, when I can’t make my own I choose Calabro brand ricotta. I used to be a Polly-o girl, but Calabro is much better. I just eat it right out of the tub! Its light and fluffy and flavored perfectly. Give it a try. I even like the Part-skim version if you can believe it! (I can’t!)

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