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  • Calabrian smoked ricotta

Calabrian smoked ricotta


Smoked over aromatic wood embers, this chees is excellent when grated and kept for several months. It is a typical ‘reserve’ cheese of Calabria.

Organoleptic characteristics
Aspect and texture: hard, yellow paste, dark brown on the outside
Taste: intense, with tones of aromatic smoking
Serving suggestions: white wines and beer. Blueberry jam, acacia honey. Black rye bread
Technical characteristics
Milk: sheep’s milk curd
Production method: artisan
Paste: ricotta cottage cheese
Salting: dry
Ripening: at least fifteen days
Production period: annual
Fats: 10% F-Dm
Weight: 0,2-0,3 kg
Size: 10 cm diameter, h.10 cm
Producers: dairies in Calabria