A very tasty version of our salted and matured sheep ricotta, with the addition of small pieces of red chilli pepper. It is made like fresh sheep ricottas from the sheep milk whey of Sardinian pastures. It is then pressed, salted and cured to acquire the ideal consistency for grating. The paste is hard and compact, white in colour punctuated by the red of the chilli pepper.
The sapid and intense flavour of matured ricotta is enhanced by the scent and spiciness of the red chilli pepper. You can enjoy it by itself or you can add it to a platter of cheeses and cold cuts for appetizers. Grated, it can give an intense and surprising taste to first courses.
Sheep milk whey,
red chilli pepper (<1%)
Store in the refrigerator
or in any case in a cool place (around 4-6° C)
Average values for 100 g of product
Question and Answers
Our aged Ricotta Montella with red peppers is made from sheep's milk whey, with the addition of red peppers. This salted ricotta is then pressed, salted and it matures to be grated. Ricotta Montella has a small size with a characteristic truncated cone shape reminiscent of the ancient Sardinian nuraghi.
The substantial difference between sheep Ricotta and goat Ricotta, in addition to the raw material, it's their flavor. Fresh sheep milk ricotta has a sweet and gentle flavor, goat milk ricotta has a flavour marked and intense. The consistency, on the other hand, is creamy for both.
The fresh Salted Ricotta has a uniform white color. A more saturated yellow color is a sign that the curd has begun to deteriorate, the paste occurs less delicate and with a sour taste
Salted ricotta cheese can be kept in fridge for a few days. To increase its durability we recommend wrapping it on aluminum foil. But remember to always follow the directions on the labels.
Discover the recipes with the Aged and Salted Ricotta Cheese Montella with Red Peppers
LEGUME SOUP WITH MONTELLA RICOTTA WITH CHILLI PEPPER
45 minutesGo to the recipe