Translated from the Latin word recocta ("recooked"), ricotta is made by cooking the whey that is left behind after making other cheeses. Cool, right? We've carried a fat-free version of this classic cheese for quite some time, but as palates and preferences are wont to change when it comes to food trends, we felt the existing product could use a refresh of sorts. Without further adieu, we're pleased to welcome Trader Joe's Part Skim Ricotta Cheese to our cheese case. To find a Part Skim Ricotta Cheese aligned with Trader Joe's standards (tastes excellent, offers amazing value, and made with milk from cows not treated with rBST), our product developer went to Wisconsin, a state that's second to none when it comes to cheese-making capability. The cheese monger combines pasteurized whey, cream, milk, vinegar and a touch of salt to produce a cheese that's rich, creamy and slightly grainy in texture, with a fresh, slightly sweet flavor. The clean, versatile flavor of Part Skim Ricotta Cheese leaves it open to all sorts of culinary interpretation. Enjoy it with a few cracks of salt & pepper, olive oil and chopped fresh herbs. Bake it into a rigatoni casserole with spicy sausage and marinara. Its slight sweetness lends itself to dessert as well-may we suggest a fancy, fresh ricotta parfait with sliced strawberries and a drizzle of Trader Joe's Honey?