Traditional Whole Milk Ricotta Cheese. Fresh cheeses are about the texture, the creaminess, the sweetness of the fresh milk. This is not a place to skimp on fat. When I'm buying ricotta, I wanna hear whole milk ricotta. I'm hoping that this is gonna be as fluffy, sweet, and creamy as it appears. Bummer, this is really grainy. The best ricottas are like perfect, moist little curds and they don’t have any graininess. It’s a shame ’cause the flavor is really great. This has that wonderful recooked, sweet flavor, but it’s kind of a bummer that the texture is so grainy. It does have some milk and it uses vinegar. And I think that the grainy texture is coming from the use of the vinegar and, honestly, the reliance on whey, which is the traditional ingredient, but here, I think it’s just been cooked a little too hard and you get that granulated texture that I really don’t want in my ricotta.