Galbani Lactose Free Ricotta

Galbani Lactose Free Ricotta (15 oz) arrives in the refrigerated cheese aisle, usually nested on a shelf of fresh Italian cheeses—near regular ricotta, mascarpone, cottage cheese and other specialty dairy labeled for dietary needs. The tub is a familiar plastic 15-ounce container with a peel foil and snap-on lid, built for spooning and resealing. Shoppers pull it for weekend brunch spreads, quick pasta weeknights, or for holiday baking when light, creamy fillings are needed. Its positioning reads as accessible Italian heritage: Galbani’s logo signals an Old World cheese tradition adapted for modern diets, marketing toward families and home cooks who want traditional texture without lactose discomfort. The label prominently displays “Lactose Free,” creating a health-halo for shoppers with intolerance; there are no organic seals and the packaging avoids cartoon kid-branding, leaning instead on simple, culinary cues. Sensory-wise the ricotta is soft and slightly grainy yet creamy, with a moist, tender curd that folds easily into lasagnas, blintz fillings, or a herbed spread; it offers a mild milky sweetness (about 2 g sugars) and low sodium character (around 60 mg per serving), calorically light at roughly 100 kcal per serving. Ritual use is hands-on—spooning straight from the tub, folding into batter, or dolloping onto pizza. Processing context: this product is made by curdling milk with vinegar and then treating it with a lactase enzyme to break down lactose, so it’s essentially a traditional fresh cheese with a small processing step to remove lactose. Overall it reads as a convenient, diet-friendly pantry staple for everyday cooking and special-occasion baking.