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
The salted ricotta can be kept in the fridge for a few days. To increase its durability, we recommend wrapping it on aluminum foil and placing it on a flat surface. However, remember to always follow the directions on the labels.
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
Our Ricotta Montella with red peppers is ideal for grating on pasta dishes or with meat and vegetable main courses. It is perfect for a good Pasta alla Norma or to flavour a good broth or legume soup.
Aged and salted sheep's milk ricotta is pressed, salted by hand and naturally seasoned. It has a white and consistent texture, its shape is round and flat like classic pecorino cheeses.
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.
Discover the recipes with the Aged and Salted Ricotta Cheese Montella
CITIZEN’S FRIED BREAD
15 minutesGo to the recipe