[[{“value”:”Whether you’re making lasagna, stuffed shells, cheesecake, or simply spreading ricotta on toast, the brand you choose can make a difference. Ricotta varies in texture, richness, and how well it works in cooked and uncooked dishes. It can take a dish from basic to a standout, and to find the best brands, Eat This, Not That! asked Emma Sullivan, home chef and recipe developer at DailyCookingRecipe.com, to share her favorite picks.
BelGioioso
BelGioioso is a familiar name in the specialty cheese section, with a broad lineup of Italian cheeses available at many grocery stores. “BelGioioso is the brand I reach for when the ricotta is the main event — stuffed shells, cannoli, cheesecake,” Sullivan shares. “The texture is smooth and creamy rather than grainy, the flavor is fresh and milky with just enough tang, and it holds its structure in baked dishes without releasing too much water. For a ricotta that performs across every application, BelGioioso is my first choice.”
Calabro
Calabro takes a more specialized approach to Italian cheeses, with ricotta among the products that have helped establish the brand with home cooks and chefs. “Calabro is the artisan pick,” states Sullivan. “Small-batch production, whole milk, and a texture that is noticeably creamier than mass-produced brands. I use this when I want the ricotta to be the flavor — on toast with honey, in a simple pasta with butter and herbs. It’s harder to find than the others but worth seeking out.”
Galbani
Galbani is one of the most recognizable names in the dairy aisle, offering several varieties of ricotta for everyday cooking and baking. “Galbani is the widely available pick that consistently delivers,” says Sullivan. “The whole milk version has the fat content you need for proper texture in baked dishes, and the flavor is clean and neutral — which is what you want in a ricotta that’s going into a heavily seasoned filling. Reliable at every grocery store, every time.”
Polly-O
Polly-O has a long history in American Italian cooking, and its ricotta remains a familiar choice for classic pasta dishes and baked recipes. “Polly-O has been an Italian-American kitchen staple for generations, and it earns that loyalty,” explains Sullivan. “The texture is slightly denser than BelGioioso, which makes it the pick for lasagna and manicotti where you want the filling to hold its shape through baking. Classic, dependable, and still one of the best values in the dairy case.”
Frigo
Frigo rounds out the lineup with a ricotta designed for everyday grocery shopping and a range of home-cooking applications. According to Sullivan, “Frigo is the everyday value pick that performs better than its price suggests. The texture is smooth enough for most applications, the flavor is mild and clean, and it’s the one I keep in the refrigerator for weeknight cooking when I don’t need the premium version.” She adds, “For a ricotta that works in everything from pancakes to pasta bakes without breaking the budget, Frigo delivers.”
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