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Piedmont sheep’s ricotta


The cheese is ripened for several months in cool, damp cells. The addition of cream makes it particularly tasty.

Organoleptic characteristics
Aspect and texture: soft, ivory paste that becomes compact and hard when ripened at length and covered by a light external layer of mould
Taste: delicate with traces of sheep’s milk and cream
Serving suggestions: White wines. Blueberry jam, acacia honey. Wholemeal bread
Technical characteristics
Milk: sheep’s milk curd plus cream
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 lower Piedmont area