Galbani Whole Milk Ricotta Cheese

Galbani Whole Milk Ricotta Cheese (15 oz) sits in the refrigerated dairy case, usually on a middle shelf alongside other fresh Italian cheeses — tubs of mascarpone, cottage cheese, ricotta from other brands, and nearby specialty shredded mozzarellas and cream cheeses. You might also spot it near prepared pasta sauces or a deli island that highlights Italian dinner ingredients. It’s aimed at home cooks and bakers who want an accessible “authentic” touch: marketing leans on Galbani’s Italian heritage (“No.1 in Italy”) and the promise of extra creaminess, appealing to families assembling weeknight lasagna, weekend brunchers spreading ricotta on toast, and dessert-makers crafting cheesecakes or cannoli. The label emphasizes indulgence and tradition rather than organic or kid-focused claims; there’s no organic certification and no playful cartooning — instead it uses heritage and “creamiest” language as a health halo. Ingredients are simple-seeming (whey, milk, vinegar) but also include industrial stabilizers (xanthan, locust bean, guar gums), placing it in the realm of processed fresh cheeses. Sensory experience is mild and milky with a soft, slightly grainy curd that easily spreads or folds into recipes; the 15 oz typically comes in a resealable plastic tub with a peel-back lid for spooning. Rituals include stirring into lasagna and baked ziti, folding into sweet ricotta fillings for cannoli and cheesecake, or dolloping on fruit and toast. Nutrition is modestly calorie-controlled (about 100 kcal per serving) with low sodium (~65 mg) and about 3 g sugars, making it a versatile, convenience-focused ingredient in American kitchens.