A matured sheep ricotta, obtained by heating the whey deriving from the processing of cheeses made from sheep's milk. As a result of the heat, the ricotta rises to the surface, and the soft flakes, extracted with care, are placed in cylindrical perforated baskets. It is then packaged after pressing and salting.
Cylindrical shape, flat faces, straight sides. No crust, bright white. White, tender, compact, flaky pulp. It has a sweet or slightly spicy taste in the seasoned product, and it is rich in nutritional values due to the proteins it contains. Excellent table product for side dishes, salads and to season dishes.
Sheep milk whey, salt.
Minimum 15 days.
The product maintains its optimal characteristics (chemical-physical, microbiological and organoleptic properties) if kept at a temperature of +4°/+8°C.
12 months packed whole.
High performance multilayer high barrier shrink bag for vacuum packaging of cheeses.
Cardboard 40 cm x 40 cm x 12 cm – Pieces per package 4 – Pallet 120×80 – h96 (48 cartons – 6 per level – 8 levels)