Calabrian smoked ricotta

Smoked over aromatic wood embers, this chees is excellent when grated and kept for several months. It is a typical 'reserve' cheese of Calabria.

Organoleptic characteristics

Aspect and texture
hard, yellow paste, dark brown on the outside
Taste
intense, with tones of aromatic smoking
Serving suggestions
white wines and beer. Blueberry jam, acacia honey. Black rye bread

Technical characteristics

Milk
sheep’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
0,2-0,3 kg
Dimensions
10 cm diameter, h.10 cm
Producers
dairies in Calabria
Codice forma
n.d.
Codice tagliato
n.d.

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