/ / OG2 O.V. Ricotta 6/15 OZ [UNFI #10376]

OG2 O.V. Ricotta 6/15 OZ [UNFI #10376]

Organic ricotta made with pasteurized milk, vinegar and salt; the label says the milk is pasture-raised. A 1/4-cup serving has 4.5 g saturated fat.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$41.11 6 × 15 oz · lowest price at San Juan Islands Provisions
Price and stock checked Oct 29, 2026
Key nutrition facts
100caloriesPer serving · 1/4 cup (55g)
Protein
6g▼
Fiber
0g
Added sugar
0g
Sodium
45mg▲
Saturated fat
4.5g▲
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Organic pasteurized milk, organic vinegar, salt
87 / 100
Excellent Scored automatically
Weighted as dairyMedium confidence · Scored on 10 of 11 inputs
Nutrition · counts 30%93
Ingredients · counts 20%100
Processing · counts 15%65
Sourcing · counts 20%85
Transparency · counts 15%85
Why it scores 87
Nutrition 93 · Compared with other cheeses: less saturated fat (4.5 g), less sodium (45 mg), less protein (6 g); no added sugar per 1/4 cup
Ingredients 100 · 3 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 65 · Ricotta made from milk, vinegar and salt; a lightly processed cheese.
Sourcing 85 · USDA Organic and pasture-raised milk; no farm named.
Transparency 85 · Full ingredient list with USDA Organic and pasture-raised claims.
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Organic pasteurized milk Organic vinegar Salt
3 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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