• Home
  • Cheeses
  • Regional selections
  • Molise, Campania, Puglia @en
  • Strong Apulia ricotta

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.

Caratteristiche organolettiche
Aspetto: rather dense, ivory coloured cream
Sapore: piquant, strong and intense, slightly acidic with traces of sheep
Abbinamenti: full bodied, aged, red wines. Apulia round salt biscuits, pasta without tomato sauces.
Caratteristiche tecniche
Latte: sheep and cow’s milk curd
Lavorazione: artisan
Pasta: ricotta’ cottage cheese
Salatura: dry
Stagionatura: at least sixty days
Produzione: autumn- spring
Grassi: 20% F-Dm
Peso: 125 gr
Dimensioni: glass jars
Produttori: dairies in Lecce (Apulia)