Ricotta salata

Dairy product produced with the addition of small quantities of cow's milk in the whey. Salted Ricotta was originally created to provide a longer lasting alternative than fresh Ricotta, and is typical of central-southern Italy. Historically, the whey used to make Ricotta was acidified, or rather mixed with lemon and vinegar. Today, natural acidifiers are used such as lactic or citric acid. If eaten fresh, it presents sweet and delicate flavours, which intensify with ripening. Perfect when paired with honey.

 

INGREDIENTS: whey, milk, salt.

TYPE OF MILK: cow's milk.

MILK TREATMENT: pasteurized.

RIPENING: minimum.

AVAILABILITY: all year.