Polly-O Cheese, Ricotta, Part Skim

Polly-O Ricotta, Part Skim, is the familiar refrigerated tub you’ll spot in the dairy case alongside cottage cheese, mascarpone and cream cheese — often on a shelf near pasta sauces and shredded mozzarella for easy weeknight pairing. A 15-ounce plastic container with a snap lid, its label leans on Italian-American heritage and home cooking rather than flashy health claims: the pack says “part skim” and “pasteurized,” but it’s not organic or kid-branded. Shoppers reach for it on grocery runs for lasagna night, weekend brunches, or whenever they need a mild, creamy cheese to fold into fillings, dollop on pizza, or sweeten for simple desserts. Polly-O’s positioning reads classic and practical — a brand aimed at families and home cooks who value reliable, familiar ingredients that make traditional recipes effortless. The label’s subtle health halo comes from “part skim,” implying lighter fat without overt diet claims; packaging and typeface suggest tradition more than premium artisanal craft. In processing terms it’s a minimally altered fresh cheese made from pasteurized milk, cream, vinegar and salt — straightforward production rather than industrial reformulation. Sensory-wise the ricotta is pale, moist and scoopable, with a delicate grainy-curd texture that becomes smooth when stirred; the flavor is milky and mildly tangy, lending itself to sweet or savory rituals — stirring with herbs, filling manicotti, spreading on toast, or mixing with sugar and chocolate for cannoli-style treats. The experience is hands-on, comforting and utilitarian, a staple that quietly links weeknight practicality with celebratory family cooking in American kitchens.