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Strong Apulia ricotta

This is ricotta mixed with a small amount of cream, churned at length and then left to ferment until the cream is smooth and very compact. The production methods are similar to some kinds of Piedmenot ‘Bruss’. It is excellent on bread as a snack or an hors d’oeuvre, particularly when accompanied by an equally ‘strong’ wine.

Organoleptic characteristics
Aspect: rather dense, ivory coloured cream
Taste: piquant, strong and intense, slightly acidic with traces of sheep
Serving suggestions: full bodied, aged, red wines. Apulia round salt biscuits, pasta without tomato sauces.
Technical characteristics
Milk: sheep and cow’s milk curd
Production method: artisan
Paste: ricotta’ cottage cheese
Salting: dry
Ripening: at least sixty days
Production period: autumn- spring
Fats: 20% F-Dm
Weight: 125 gr
Size: glass jars
Producers: dairies in Lecce (Apulia)