Smoked Calabrian ricotta
Smoked over aromatic wood embers, this ricotta is excellent for grating and can be stored for periods of up to several months.
It is the typical ricotta “for storage” (preservation, maturing) of Calabria.
Characteristics
Region
Milk Origin
Appearance
straw-yellow, hard paste, dark brown in colour on the outside
Taste
intense, with notes of aromatic smoking
Pairings
Vini bianchi e birre. Marmellata di mirtilli, miele d’acacia. Pane nero di segale
Technical specifications
| Milk | sheep's milk whey |
|---|---|
| Processing | artisanal |
| Cheese paste | "ricotta" |
| Salting | dry |
| Seasoning | minimum 15 days |
| Production | annual |
| Fat | 10% Mgss |
| Weight | 2 –0, 3 kg |
| Diameter | diameter 10 cm, h 10 cm |
| Producers | cheesemakers of Calabria |
| Whole Cheese Code | 0909112 |
