Fresh Artisan Ricotta
The most famous type of Italian ricotta, originally from Lazio but now widespread throughout the peninsula.
Artisanal ricottas should be consumed quickly because, being free of preservatives, they tend to sour quickly.
Traditional production uses only sheep’s milk whey.
Characteristics
Region
Milk Origin
Appearance
white, grainy, very soft paste that oozes whey
Taste
delicate, fresh, milky
Pairings
Vini bianchi dolci, liquori dolci. Marmellata di mirtilli, marmellata d’arancia, miele d’acacia. Scaglie di cioccolato, zucchero, cannella, caffè in polvere
Technical specifications
| Milk | cow's milk whey |
|---|---|
| Processing | artisanal |
| Cheese paste | "ricotta" |
| Salting | absent |
| Seasoning | absent |
| Production | annual |
| Fat | 10% Mgss |
| Weight | 1, 2 kg/ 250 g x 8 pcs / 80g x 12 pcs |
| Diameter | variable |
| Producers | Lombard cheesemakers |
| Whole Cheese Code | 0900020 gr 60 x 12 pz / 0900019 pz 8 x 250 gr / 0909610 kg 1.2 |
| Cutted Cheese Code | n/a |
