Salted sheep’s milk ricotta (whey cheese)
Characteristics
Pressed ricotta produced in Sardinia, obtained from the whey from the processing of sheep’s cheese. When the whey is heated, the ricotta curds emerge in delicate flakes. After being delicately extracted, it is placed in perforated cylindrical baskets, then pressed, salted and packaged. Product rich in noble proteins. Cylindrical shape, straight faces and sides. White, tender and compact texture. Mild taste, intense and lingering aroma of fresh milk.
Ingredients
Sheep’s milk whey, salt.
Maturing
To be consumed 15 days after production.
Packaging
Vacuum-packed.
Size
Diameter: 20-22 cm. Height: 10-12 cm. Weight: 2.7-3.2 kg.