Calabro Ricotta is produced by the Calabro Cheese Corporation in Bridgeport, Connecticut. Founded in 1953 by Joseph Calabro, a native of Sicily, Mr Calabro immigrated to the United States in 1948. Shortly afterwards, he and his son Salvatore began to deliver fresh ricotta, mozzarella, and sausages to families within Fairfield and New Haven counties. In 1958, Mr. Calabro joined forces with the Gambardella Cheese Corp. of New Haven, forming the Gambardella / Calabro Cheese Corp. The company has grown steadily over the decades, but is still best known for its Ricotta production. Calabro ricotta is made from Grade A cow’s milk, carefully sourced from Vermont. For production of the cheese, the curd is still hand-dipped and hand-packed into Calabro’s instantly recognizable metal containers that are pierced with tiny holes to allow the whey to drain, even after the cheese is shipped. The texture of Calabro Ricotta is delicate, fluffy and creamy. Flavors are sweet, rich milky and buttery. Although delicious when eaten straight, this ricotta is a wonderful ingredient in Italian filled pastas and pastries such as cannolis.