Mustia from vegetable rennet
The simplest method for preserving ricotta is salting: this produces a stable product that can withstand pure enjoyment and pairing in the most sophisticated recipes.
Its origin from the whey of sheep’s cheeses made with vegetable rennet gives it a particular elegance.
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Characteristics
Region
Milk Origin
Appearance
compact, white paste with streaks due to natural smoking
Taste
sweet and harmonious
Pairings
White wines. Green tomato mustard. Pickled olives. Grated pasta.
Technical specifications
| Milk Types | Sheep |
|---|---|
| Milk | sheep's milk whey from the processing of cheese made with vegetable rennet |
| Processing | artisanal |
| Cheese paste | ricotta |
| Salting | dry |
| Seasoning | minimum 30 days |
| Production | all year round |
| Fat | 10% Mgss |
| Weight | Approx 600 gr |
| Dimensions | diameter 15 cm, height 5 cm |
| Producers | cheesemakers from Sassari |
| Whole Cheese Code | 0909120 |
