Our salted and matured sheep ricotta, in a small truncated cone shape of about 400 g. Like fresh sheep ricottas, it is made 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 and slightly crumbly when cut.
The flavour is sapid and intense, typical of ricotta but accentuated by aging. It can almost be sliced like a cheese, and it is very good to accompany bread or croutons. In cuisine, grated, it is the special ingredient of many dishes with an ancient and fascinating taste.
Sheep milk whey,
Store in the refrigerator
or in any case in a cool place (around 4-6° C)
Average values for 100 g of product
Discover the recipes with the Aged and Salted Ricotta Cheese Montella
CITIZEN’S FRIED BREAD
15 minutesGo to the recipe