Albert Borgo and wife Gabriella carry on four generations of cheesemaking tradition, keeping the same recipe today as their father made over fifty-five years ago upon arrival from Italy.
Made with both 100% Canadian whole cow or buffalo milk and the whey of from their other brie-style and mozzarella cheeses, the acidity and temperature levels are carefully monitored to ensure quality craftsmanship. Each Ricotta is hand-dipped and packed cool, resulting in rich, luxurious, creamy, dense, full lactic and sweeter tasting product. It’s sold in baskets, designed to be flipped upside-down on a plate to enjoy its pattern. Locally, the ricotta is sold hot, straight from the vat for neighbors who appreciate the traditional Italian style.