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Smoked Carnica ricotta


In some part of Friuli, smoked ricotta is also called ‘Scuete’ or ‘Puìna’. It is smoked over embers and is often not salted at all.

Organoleptic characteristics
Aspect and texture: soft, yellow paste, light brown on the outside
Taste: delicate with traces of aromatic smoking
Serving suggestions: White wines. Blueberry jam, acacia honey. Black rye bread
Technical characteristics
Milk: cow’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 – 0.5 kg
Size: variable
Producers: Friuli dairies