Ricotta

Il tipo più noto di ricotta italiana, originaria del Lazio ma ormai diffusa in tutta la penisola. Le lavorazioni artigianali devono essere consumate rapidamente perché, essendo prive di conservanti, tendono a inacidire in fretta.
Dal 2005 è riconosciuta la dop "Ricotta Romana", prodotta esclusivamente da siero di latte ovino e nel solo territorio della Regione Lazio
The most well known Italian ricotta was originally made in the Lazio region but is, by now, widespread throughout the peninsula. Artisan products must be eaten quickly since they have no preservatives and tend to acidify rapidly.

Organoleptic characteristics

Aspect and texture
very soft, granulose, white paste, weeping serum
Taste
delicate, fresh and milky
Serving suggestions
Sweet white wines, sweet liqueurs. Blueberry jam, marmalade, acacia honey. Flakes of chocolate, sugar, cinnamon and coffee powder

Technical characteristics

Milk
cow’s milk curd
Production method
artisan
Paste
‘ricotta’ cottage cheese
Salting
none
Ripening
none
Production period
annual
Fats
10% F-Dm
Weight
1.2 – 1.5 kg
Dimensions
variable
Producers
dairies from a variety of Italian regions
Whole cheese code
n.d.
Cutted cheese code
n.d.

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