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Smoked Friulana ricotta


This cheese is made with the serum left over from making Malga Cheese. It is brought almost to boiling point in copper cauldrons and mixed with a small amount of acidified serum mixed with wild aromatic herbs (the mixture is called ‘sitz’). In some parts of Friuli, smoked ricotta is also called ‘Scuete’ or ‘Puìna’. After it has drained and has been salted, the ricotta is smoked over beech embers in a room put aside for this purpose.

Organoleptic characteristics
Aspect and texture: soft, yellow paste, 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: raw, 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 (Carnia)