If you frequent the cheese case at your neighborhood Trader Joe’s, you’ll notice we like to riff on ricotta. Baked ricotta in particular is a creamy, cheesy canvas that’s ripe for seasonal interpretations of all sorts—like our latest rendition for fall, Trader Joe’s Baked Sheep’s Milk Ricotta Cheese with Herbs de Provence. (Side note: if you haven’t tried the Baked Lemon Ricotta Cheese on offer during the holidays, make this your year!) To craft this one-of-a-kind Ricotta, our Sicilian supplier starts with a base blend of sheep’s whey, sheep’s milk, and salt. The resulting curd is seasoned with Herbs de Provence—specifically, rosemary, oregano, savory, thyme, and basil—then placed into a circular mold and baked at low temperatures. The process yields a savory Baked Sheep’s Milk Ricotta with a texture akin to cheesecake. It’s super scoopable, fabulously forkable, and utterly irresistible. Go the cheese board route and serve it alongside one of our cracker Crisps and sliced Apples. Fancy up breakfast and fold it into an omelet. Or present it as a dreamy dessert with nothing more than a drizzle of our Mostly Mesquite Honey and a spoon.