The Highlander - Whole Milk Ricotta 250g

The Highlander - A new cheesemaker in the Southern Highlands The Highlander is a small artisan cheese operation in the Southern Highlands. From Wednesday 16 September, its fresh whole-milk ricotta is on sale here at Mussett Farm — the first cheese to go out under the label. The milk comes from Pepe Saya, a single NSW dairy source, non-homogenised and full cream. Most ricotta on a supermarket shelf is made from whey; this one is made from whole milk, which is why the curd comes out soft, sweet and heavy with cream. It is set with organic apple cider vinegar rather than citric acid, so the label carries nothing but milk, vinegar and salt. The curd is lifted by hand with a ladle and drained loose in cloth-lined baskets, so it keeps its flake instead of packing down into paste. Seasoned with Olsson's sea salt and tubbed the same day. Please leave out an esky or cooler box with an ice pack on the day of delivery.