Lebanon Cheese Company Inc. - Lebanon, NJ

This ricotta is the ultimate pride of our cheeses. It is a fresh, delectably rich and creamy cheese exhibiting a delicate flavor of soft sweet butter. It is made exclusively from the freshest, most superior, locally sourced farm milk. It is manufactured via a 100 year old artisan method that attends to the intricate parameters of creating a finely balanced texture and consistency. It is hand dipped and hand packed in metal containers with macroscopic holes to allow for appropriate drainage. A cone-shaped head of white, fluffy curd is formed and covered with a thin poly-sheet secured by an elastic band to complete the packaging process. This ricotta is manufactured exclusively for upscale, gourmet specialty food stores that cater to a clientele with a discriminating palate. It is a vital, primary ingredient in Italian entrées such as lasagna, manicotti, ravioli, and Italian pastries such as Sicilian cannoli.

This ricotta is the ultimate pride of our cheeses. It is a fresh, delectably rich and creamy cheese exhibiting a delicate flavor of soft sweet butter. It is made exclusively from the freshest, most superior, locally sourced farm milk. It is manufactured via a 100 year old artisan method that attends to the intricate parameters of creating a finely balanced texture and consistency. It is hand dipped and hand packed in metal containers with macroscopic holes to allow for appropriate drainage. A cone-shaped head of white, fluffy curd is formed and covered with a thin poly-sheet secured by an elastic band to complete the packaging process. This ricotta is manufactured exclusively for upscale, gourmet specialty food stores that cater to a clientele with a discriminating palate. It is a vital, primary ingredient in Italian entrées such as lasagna, manicotti, ravioli, and Italian pastries such as Sicilian cannoli. * This item is the same product as our Old-Fashioned Ricotta in tins, but it is repacked in 1 lb. or 2 lb. deli containers. Select an option Select one

This ricotta is the ultimate pride of our cheeses. It is a fresh, delectably rich and creamy cheese exhibiting a delicate flavor of soft sweet butter. It is made exclusively from the freshest, most superior, locally sourced farm milk. It is manufactured via a 100 year old artisan method that attends to the intricate parameters of creating a finely balanced texture and consistency. It is hand dipped and emulsified to a creamy, somewhat dense, smooth texture. Packaged in sealed 3 pound containers. ** Please Note: This product contains no stabilizers or gums; therefore, it will be more dense (cream cheese consistency) than the traditional ricotta sold by our competitors. Also, due to the removal of excess moisture and emulsification, this product will also be more dense than our Old-Fashioned ricotta in the metal tins. If you are looking for a more airy, more textured, and less dense ricotta, please purchase our Old-Fashioned ricotta in metal tins.

This ricotta is the ultimate pride of our cheeses. It is a fresh, delectably rich and creamy cheese exhibiting a delicate flavor of soft sweet butter. It is made exclusively from the freshest, most superior, locally sourced farm milk. It is manufactured via a 100 year old artisan method that attends to the intricate parameters of creating a finely balanced texture and consistency. It is hand dipped and emulsified to a creamy, smooth texture. Vacuum packaged in 33# units.

100% Whole Milk Impastata Ricotta, is a drier and smoother version of our Hand Dipped Ricotta as it has been naturally drained of any excess moisture. Impastata is typically used for cannoli filling, ricotta cheesecake, manicotti and ravioli filling. It is much more dense (thicker) than traditional ricotta.

100% Whole Milk Impastata Ricotta, is a drier and smoother version of our Hand Dipped Ricotta as it has been naturally drained of any excess moisture. Impastata is typically used for cannoli filling, ricotta cheesecake, manicotti and ravioli filling. It is much more dense (thicker) than traditional ricotta.

All your cannoli essentials, now sold separately. More than 2 lbs. (enough for 12 shells) of fresh pre-mixed cannoli cream in a piping bag, using only the finest Lebanon Cheese Impastata. Also, trays of 6 large cannoli shells. You'll be all set for you next Italian dessert night!

For the ambitious, mozzarella curd now available so that you can make your own creamy fresh Mozzarella cheese in your own kitchen! The Mozzarella Curd should be immersed in hot water (approx 160 F) and then stretched and kneaded to the desired consistency and pulled into a ball. Available in 21 lb. pillow blocks or in approximate 2 lb. cubes (frozen). For easy directions, here is a good link: https://www.seriouseats.com/recipes/2010/02/how-to-make-mozzarella-cheese-at-home-curds-stretching-murrays.html Only

Mozzarella (English: /ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella [muttsaˈrɛllə]) is a traditionally southern Italian cheese. Made from whole milk. Fresh mozzarella is generally white but may vary seasonally to slightly yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month,though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.

You can easily slice uniform mozzarella slices with these fresh mozzarella 1 lb. logs. Mozzarella (English: /ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella [muttsaˈrɛllə]) is a traditionally southern Italian cheese. Made from whole milk. Fresh mozzarella is generally white but may vary seasonally to slightly yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month,though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad. Only

Mozzarella (English: /ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella [muttsaˈrɛllə]) is a traditionally southern Italian cheese. This is a braided form of fresh mozzarella. Made from whole milk. Fresh mozzarella is generally white but may vary seasonally to slightly yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month,though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.

Burrata is a fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia. It is usually served fresh and at room temperature.

Bocconcini (Italian pronunciation: [bokkonˈtʃiːni]; singular bocconcino [bokkonˈtʃiːno], "small mouthful") are small mozzarella cheese balls slightly smaller than the size of a golf ball. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples. Bocconcini are packaged in water, have a spongy texture, and absorb flavors. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling, and stretching. Each cheese is about the size, shape, and color of a hardboiled egg: indeed, an alternative name used is uova di bufala, or "Buffalo eggs". Baby (bambini) bocconcini can also be purchased; these are a smaller version, about the size of large grapes or cherries. This smaller version is also known as cillengini. They are often used in caprese salad, or served to accompany pasta.

Bocconcini (Italian pronunciation: [bokkonˈtʃiːni]; singular bocconcino [bokkonˈtʃiːno], "small mouthful") are small mozzarella cheese balls the size of an egg. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples. Bocconcini are packaged in water, have a spongy texture, and absorb flavors. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling, and stretching. Each cheese is about the size, shape, and color of a hardboiled egg: indeed, an alternative name used is uova di bufala, or "Buffalo eggs". Baby (bambini) bocconcini can also be purchased; these are a smaller version, about the size of large grapes or cherries. This smaller version is also known as cillengini. They are often used in caprese salad, or served to accompany pasta. Fresh Mozzarella is available smoked. With a light golden brown color on the outside, and a delicious, milky flavor on the inside, this premium cheese is packaged in 1 lb. units or in bocconcini size balls. Use as an alternative to Fresh Mozzarella in nearly any application. This unique cheese melts beautifully, with a delicious distinct, smoked flavor.

Fresh Mozzarella is available smoked. With a light golden brown color on the outside, and a delicious, milky flavor on the inside, this premium cheese is packaged in 1 lb. units or in bocconcini size balls. Use as an alternative to Fresh Mozzarella in nearly any application. This unique cheese melts beautifully, with a delicious distinct, smoked flavor.

Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise. The cheese is made from pasteurized cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’. The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest.

You can slice these 6 lb. blocks into small portions and freeze for up to 6 months, or purchase our pre-cut 2 lb. blocks. As an available option, we can freshly shred them for you (online only). Mozzarella (English: /ˌmɒtsəˈrɛlə/, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella [muttsaˈrɛllə]) is a traditionally southern Italian cheese. Made from whole milk. Fresh mozzarella is generally white but may vary seasonally to slightly yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month,though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.

These handmade rolls of fresh mozzarella are a delightful blend of fine Italian prosciutto and cheese. They make a fantastic antipasto served on bruschetta bread.

Auricchio Provolone - Sharp Imported from Italy An aged Italian Provolone that is particularly sharp. It is often regarded as one of the best-tasting provolones in the world. In Italian grocery stores, this cheese is often seen dangling by rope from the rafters, which makes it a very well known cheese throughout Italy. What is Provolone Cheese? Provolone Cheese, like mozzarella, is a pulled or stretched curd cheese with two varieties. Dolce (mild Provolone) is aged for just two to three months. It is a semi-soft, mild, smooth table cheese. Piccante is aged for six to twelve months and has a much stronger flavor. The term Provolone (meaning large provola) appeared around the end of the 19th century when it started to be manufactured in the southern regions of Italy. Modern Provolone has smooth skin and is produced mainly in the regions of Lombardia and Veneto. It is produced in different shapes. Some are like a very large sausage which may be up to 30 cm (1 ft) in diameter and 90 cm (3 ft) long, whilst others come in a truncated bottle shape or a large pear shape which has a characteristic round knob for hanging. How is Provolone Cheese made? Provolone cheese can be made with buffalo or cow’s milk, or a mixture of the two. Once the curds and whey have been separated, the curd is kneaded and stretched while still hot. The cheese is bathed in brine before a wax or plastic rind is added to the outside. It is tied up with rope and hung in the aging cellar. How should I eat Provolone Cheese? This is a rather versatile cheese. It can be used in cooking, grated to sprinkle over salads, and even incorporated into desserts. It melts very well, so try it in grilled sandwiches, baked pasta dishes or casseroles. You can also enjoy it on pizza, either as a substitute for mozzarella or as a flavorful addition. Add it to savory pies or melt it on top of chicken for an easy but tasty midweek dinner. If you are serving Provolone as part of a cheeseboard, we highly recommend adding spicy, salty condiments to enjoy it with. Olives, roasted red peppers, chargrilled artichokes, and spicy chili jams or chutneys all work well with the mild flavor of the cheese and will work to give you a taste of Italy. For an unexpected dessert, served grilled or roasted pears with shredded provolone cheese and a sweet balsamic glaze. What should I drink with Provolone Cheese? A firm cheese like Provolone goes well with a dry rosé wine or a fruity red. Try a Sangiovese or a light Beaujolais. If you prefer white wine, Chardonnay would be a good choice as it will balance the mild saltiness of the cheese. For moments when a beer is more to your taste, a pale ale will go nicely with the cheese without overpowering it.

Parmigiano-Reggiano or Parmesan is an Italian hard, granular cheese that is produced from cow's milk and has aged 12-36 months. Parmigiano-Reggiano It is named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) south of the Po. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano. It has been called the "King of Cheeses" and a "practically perfect food". ** What to do with the rind? Search the following site: https://www.kqed.org/bayareabites/5507/if-you-grate-the-cheese-be-grateful-for-the-rind

Pecorino Romano (Italian pronunciation: [pekoˈriːno roˈmaːno]) is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome". Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano. Its distinctive aromatic and pleasantly sharp, very salty flavor led to it being preferred for some Italian pasta dishes with highly flavoured sauces, especially those of Roman origin, such as bucatini all'amatriciana, spaghetti alla carbonara, and spaghetti cacio e pepe (of which it is a main ingredient). The sharpness depends on the period of maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese. Most pecorino cheeses are classified as grana and are granular, hard and sharply flavored. Locatelli is a brand name of cheese and Pecorino Romano is a variety of cheese. Locatelli Pecorino Romano is considered to be one of the finest Pecorino Romano's available. It is unique in quality because it is hand-crafted from pure sheep's milk.

Pre-grated for your convenience in reusable 6 oz. cheese shakers. Pecorino Romano (Italian pronunciation: [pekoˈriːno roˈmaːno]) is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome". Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano. Its distinctive aromatic and pleasantly sharp, very salty flavor led to it being preferred for some Italian pasta dishes with highly flavoured sauces, especially those of Roman origin, such as bucatini all'amatriciana, spaghetti alla carbonara, and spaghetti cacio e pepe (of which it is a main ingredient). The sharpness depends on the period of maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese. Most pecorino cheeses are classified as grana and are granular, hard and sharply flavored

12 Count Large Round Ravioli - made with the finest Lebanon Cheese Impastata.

12 Count Large Round Ravioli - A Custom Blend Only Available @ Lebanon Cheese Exclusively made custom for Lebanon Cheese after a "Top Fan" customer recommendation, and named after his Aunt Mini for her family-favorite recipe. These are an 85% fresh mozzarella and 15% fresh ricotta impastata blended ravioli, and truly DELICIOUS!

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli No sacrificing required to enjoy these deliciously creamy ricotta filled gluten free ravioli. Just boil and serve with your favorite gluten free sauce. Gluten free has never tasted so good...

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round Ravioli

12 Count Large Round

Mini Square Cheese Ravioli - 1 lb. per bag

1 lb. bags - Totellini stuffed with the finest Lebanon Cheese Impastata.

1 lb. per Bag Cavatelli are a type of pasta from southern Italy; they are traditionally made by hand. ... Each piece is then flattened by thumb and rolled to form the curved, hotdog bun-shaped pasta. The dough can be made with semolina or all-purpose flour and ricotta is often added to dough as well.

12 Shells per Box These Cheese Stuffed Shells are made with Lebanon Cheese's finest Ricotta Impastata, Mozzarella and Parmesan Cheese.

6 per box - filled with the finest Lebanon Cheese Impastata Manicotti (the plural form of the Italian word manicotto), literally, "little sleeve" (< manica 'sleeve' + the diminutive ending -otto), is an Italian American kind of pasta. They are very large pasta tubes, usually ridged, that are intended to be stuffed and baked.

12 oz package of Lebanon cheese ricotta impastata-filled multicolor Easter egg raviolis -- the perfect pasta addition to your holiday festivities!

12 count large round ravioli. Celebrate St. Patrick’s day with these shamrock ravioli, filled with the finest Lebanon cheese impastata.

Alfredo sauce. - a rich pasta sauce made with butter, Parmesan cheese, and often cream — compare fettuccine alfredo.

Homemade Marinara Sauce made from Fresh Jersey Tomatoes, packed in 1 Qt. Mason Jars.

Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil.

Puttanesca sauce is simple and made with black Gaeta olives, capers, garlic, chili pepper, oregano, tomatoes (with addition of tomato paste), olive oil and, at the end, fresh parsley. This is one of my personal favorites!

Vodka sauce is an Italian-American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive orange coloration. It is a key ingredient in penne alla vodka.

Show your "Lebanon Cheese" spirit with these custom screen-printed t-shirts available in long-sleeve and short sleeve. 100% Cotton. Branding on front left breast and full back. Long Sleeve FREE with purchase of $150.00 or more (Add to cart and apply coupon code "150T"). Short Sleeve FREE with purchase of $100.00 or more (Add to cart and apply coupon code "100T"). DON'T FORGET TO ADD THE COUPON CODE OR IT WILL NOT BE FREE!

Show your "Lebanon Cheese Spirit" with these white embroidered twill caps with adjustable back strap (tuck-strap with metal slide).- FREE with your purchase of $150.00 or more (add to cart AND APPLY "150Cap" coupon code --DON'T FORGET TO ADD THE COUPON CODE OR IT WILL NOT BE FREE!).

High Quality Clarkson Executive Pen - FREE with your purchase of $100.00 or more (add to cart and ADD COUPON CODE "100Pen" -- DON'T FORGET TO ADD THE COUPON CODE OR IT WILL NOT BE FREE!).

Touch Screen Stylus and Pen - FREE with your purchase of $20.00 or more (add to cart AND AD COUPON CODE "20Pen" -- DON'T FORGET TO ADD THE COUPON CODE OR IT WILL NOT BE FREE!).

13” x 10” x 15” hurricane bags - green or red.