Malta’s Irkotta – What Sets it Apart
A Role Worth Investing In
November 26, 2025
The fluffy, creamy ingredient is a definite Benna favourite, with a history, production method and culinary role all its own.
Ramona Depares explores its journey from seaside salt-curdled tradition to supermarket staple.
Ask anyone what goes into a pastizz (savoury cheesecake), and chances are they’ll say ricotta. But in Malta, what we really mean is irkotta - softer, milder, and made differently to its Italian cousin.
Ricotta is one of those ingredients that’s always been there, turning up in both savoury dishes and sweets, but rarely getting much attention in its own right.
Irkotta and ricotta might look similar, but they’re far from being the same thing. Ricotta is usually made from reheated whey - what’s left over from making other cheeses - and has a slightly firmer texture. Irkotta, on the other hand, starts with milk.
At Benna’s Malta Dairy Products facility, the milk is gently heated and treated with food-grade calcium and sodium, which helps the curds form. The process used to involve seawater, drawn from Qalet Marku or, later, Gozo.
That changed in the 1990s, when EU regulations were introduced. Even so, the result is still recognisably Maltese - softer than ricotta, with a clean, slightly salty taste that works well across a range of dishes.
And there are quite a few of irkotta-based dishes that are loved by both locals and visitors. You’ll find irkotta in ravioli and lasagna, in baked qassatat, in the occasional timpana with a twist. It’s the base of many a pie and finds its way into cakes and pastries too.
Some people eat it plain on bread, with tomato and olive oil, others prefer it sweetened for desserts. It doesn’t shout for attention, but without it, many of our most familiar foods would taste completely different.
One of the best-known uses is in kannoli. The Maltese
version is a little different to the Sicilian one.
Here, sugar is usually mixed into the irkotta, which makes the filling smooth and slightly looser — easier to pipe into the fried pastry shells.
Sicilian-style fillings tend to be firmer, sometimes mixed with candied peel or chocolate chips. Both have their fans, but the local version has a softer sweetness that works well without added decoration.
Nutritionally, irkotta also tends to be lighter than many cheeses, especially in terms of sodium. The small amount of salt used is needed to keep the texture soft and the flavour balanced, but it’s still considered suitable for those watching their intake — though of course, always best to check labels and get advice if needed.
In the end, what makes irkotta interesting isn’t just its taste or versatility. It’s how it’s stayed in use without needing much fuss made about it. No reinventions, no fancy spins. Just a simple ingredient that quietly holds up a good part of Maltese cooking — and always has.
Here, sugar is usually mixed into the irkotta, which makes the filling smooth and slightly looser — easier to pipe into the fried pastry shells.
Sicilian-style fillings tend to be firmer, sometimes mixed with candied peel or chocolate chips. Both have their fans, but the local version has a softer sweetness that works well without added decoration.
Nutritionally, irkotta also tends to be lighter than many cheeses, especially in terms of sodium. The small amount of salt used is needed to keep the texture soft and the flavour balanced, but it’s still considered suitable for those watching their intake — though of course, always best to check labels and get advice if needed.
In the end, what makes irkotta interesting isn’t just its taste or versatility. It’s how it’s stayed in use without needing much fuss made about it. No reinventions, no fancy spins. Just a simple ingredient that quietly holds up a good part of Maltese cooking — and always has.
Malta Dairy Products Ltd. is the leading processing dairy plant on the Maltese Islands. We process, pack and distribute fresh milk and milk products originating solely from the Maltese Islands. Fresh milk is brought in every single day from 89 farms around Malta and Gozo. The milk is not sterilised, but simply pasteurised to retain its fresh taste and nutritious quality.
Product safety and quality are at the heart of the Company’s culture and relentless pursuit to ensure that all its products are produced in a hygienic and efficient manner.
At Malta Dairy Products Ltd. we pride ourselves in being the leading Cooperative of dairy farmers across Malta and Gozo, with a mission to utilise all the milk provided by our herdsmen.
W: https://www.benna.com.mt/ | E: info@benna.com.mt | Tel: +356 21224472
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