Mustia caglio vegetale

The easiest way to keep the ricotta cheese is salting it: it gives a stable product that can withstand the pure tasting and pairing suggestions in recipes.

The origin of serum from sheep's milk made with vegetable rennet gives to this ricotta  a particular elegance.

Organoleptic characteristics

Aspect and texture
hard and white
Taste
sweet and balanced
Serving suggestions
White wines. Mustard green tomatoes. Olives in brine. White pasta and topped (grated)

Technical characteristics

Milk
Whey sheep from the manufacture of cheese made ​​with vegetable rennet
Production method
artisanal
Paste
ricotta
Salting
dry
Ripening
30 days minimum
Production period
all over the year
Fats
10% Mgss
Weight
800 gr about
Dimensions
diameter 10 cm, height 11 cm
Producers
dairyfarmers of Sassari region
Codice forma
n.d.
Codice tagliato
n.d.

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