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Pasture Ricotta

Product

Ossola ricotta is produced in characteristic round forms that are flattened on the base and smoked over juniper embers.  When ripened for several months – even up to one year – it becomes a  hard cheese which, in the traditions of the German speaking Walser population living in Ossola, is grated over hot boiled potatoes dressed with chives.

Organoleptic characteristics
Aspect and texture: soft, ivory paste that becomes compact and hard when ripened at length
Taste: delicate with traces of aromatic smoking
Serving suggestions: White wines. Blueberry jam, acacia honey. Ossola black rye bread
Technical characteristics
Milk: cow’s milk curd
Production method: artisan
Paste: ‘ricotta’ cottage cheese
Salting: dry
Ripening: at least one month
Production period: annual
Fats: 10% F-Dm
Weight: 1.5 – 2.5 kg
Size: variable
Producers: dairies from the Ossola area