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Key Food's Part Skim Ricotta- Seriously!!!!


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Key Food's Part Skim Ricotta- Seriously!!!!

lisa | Sep 26, 2005 02:46 PM

I am in low-fat ChowHound Heaven if there is such a thing. I just can't believe my lactose-luck! I am a girl who simply can not bear low-fat pretty much anything, but DEFINITLEY not low-fat cheese. It's basically a mortal sin in our home. Ricotta here is always full fat. Extra- fat if possible :)We generally use only fresh ricotta impastata for everything from our Easter pizza rusticas to our a.m. honey-drizzled indulgences.

Imagine my surprise when I was in the Astoria Key Food on Sunday and I overhear a fellow Italiana absolutley gushing, rhapsodizing over Key Food's OWN ricotta with her nonna. I went to take a small container of the regular, full-fat version and she says: "No, Signora....Part-skim!" I was very hesitant. I mean, low-fat and house brand....? Sounded like a deadly combo. We chat for the next few minutes and this woman proves herself to be a major cook, traveler, and a latent ChowHound, so I'm pretty sure I won't be disappointed.

I get home and the moment arrives. I open my ricotta half-expecting a watery, loose mess. Man am I surprised! Thick, dense, creamy....I can do this! AND low-fat and good for me!

Had to share what for me was a culinary ephipany. I can no longer say I eschew all low-fat cheeses. I dolloped spoonfuls of it alongside our fresh pasta pomodori this weekend and not one of the 15 opinionated Italians at our table could believe it was part-skim.

Has anyone else been as impressed with this stuff?

All Good Things,

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