A century-old Veronese cheesemaking method is now available to U.S. foodservice operators through Boar's Head Brand, which has launched its Italian Ricotta All Natural Cheese — an imported product crafted in Verona, Italy using a traditional twice-cooked whey process.
The cheese contains only four ingredients — whey, cream, salt, and lactic acid — with no synthetic gums, fillers, or stabilizers. That simplicity is the point. Unlike the stabilizer-laden domestic ricottas that dominate most deli cases, this product aims to replicate the fresh, delicate character of ricotta as it is served at the Italian table: as a centerpiece ingredient rather than a supporting player tucked into a lasagna.
For Foodservice Operators
The launch has direct implications for operators running Italian concepts, upscale delis, or experiential dining programs. Boar's Head is positioning the ricotta as a premium plating ingredient suited to applications like cannoli fillings, crostini with honey, and Neapolitan wood-fired pizza — all high-margin, craft-forward menu items that resonate with consumers seeking authenticity. Steve Alfris, Director of Product Marketing at Boar's Head Brand, noted that the product's formulation reflects a commitment to delivering "an authentic ricotta with a delicate flavor and light, creamy texture" rooted in Northern Italian tradition.
For deli operators and specialty cheese buyers, the absence of gums and stabilizers also addresses a growing demand for clean-label dairy across both retail and foodservice channels. As restaurant beverage and ingredient sourcing continues to trend toward transparency, imported single-origin dairy products give chefs and menu developers a credible story to tell guests.
Market Context
Boar's Head, founded in 1905, has built a portfolio of more than 500 products spanning deli meats, cheeses, condiments, and Old-World specialties. This ricotta import expands the brand's Italian-style cheese offering and fits into a broader industry pattern of U.S. foodservice brands sourcing directly from European artisan producers to satisfy demand for provenance-driven ingredients.
The premium imported cheese segment has seen sustained interest from operators at the casual-upscale and fine-dining levels, where distinguishing ingredient quality on the menu is a competitive differentiator. Ricotta in particular has gained visibility beyond its traditional pasta applications — appearing in appetizers, desserts, and breakfast dishes at independently operated restaurants and regional chains alike. For more on how specialty dairy and imported ingredients are reshaping restaurant food programs, the category continues to attract significant investment from established deli brands looking to trade up their assortments.
Boar's Head Italian Ricotta All Natural Cheese is available now; location and availability details can be found at boarshead.com.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
