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.
|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|
|Milk:||cow’s milk curd|
|Paste:||‘ricotta’ cottage cheese|
|Ripening:||at least fifteen days|
|Weight:||0.2 – 0.5 kg|