Hand-Dipped Ricotta (Luizzi Angeloni)
This hand-dipped, large-curd Ricotta is made with RBST-free Vermont cow’s milk sourced from the Saint Albans co-op. Fresh milk is delivered each day in a tank, and pasteurized in Luizzi Angeloni's facility in Hamden, Connecticut.
The final product is a creamy artisanal Ricotta that has placed first in its ACS category two years in a row. “When you put it in your plate, it’s absolute smoothness,” says Frank Angeloni. “There’s no grittiness.”
Hand Dipped Ricotta is sold in traditional metal tins, which were the norm from the 1920s to the 1950s until plastic packaging became popular. Luizzi Angeloni is one of only a few Ricotta manufacturers still using these metal tins.
Luizzi Cheese–Caseficio Moderno was a shop and cheesemaking operation founded by Pasquale “Lino” Luizzi, an Italian immigrant from Bari, Italy in 1981. Lino’s family continued to run the business until 2008, when they partnered with Frank Angeloni, a cheesemaker with 48 years of experience in the Italian cheesemaking business, to form Luizzi Angeloni Cheese Company. Since then, the Connecticut-based operation has extended their market to many cities around the U.S. and won eight awards at ACS.
The creamy cheese is delicious eaten with fruit, in a cheesecake, or as a filling for ravioli or manicotti.