P16 ricotta-salata-pecora-montella

Aged and Salted Ricotta Cheese Montella

Sheep | Matured | Tasty

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.

Ingredients

Sheep milk whey,
salt

Store in the refrigerator

or in any case in a cool place (around 4-6° C)

NUTRITIONAL INFORMATION

Average values ​​for 100 g of product

Energy 1265 KJ
305 kcal
Fats 25 g
of which saturated fatty acids 14 g
Carbohydrates 3 g
of which sugars 3 g
Proteins 17 g
Salt 2,8 g

How long can the salty ricotta keep?

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.

How do you see if the ricotta has gone bad?

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

How do you eat Ricotta Salata?

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.

How is Seasoned Ricotta made?

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.

What is the difference between sheep ricotta and goat ricotta?

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.

R076 c6-crostone-del-cittadino

Discover the recipes with the Aged and Salted Ricotta Cheese Montella

R076 c6-crostone-del-cittadino

CITIZEN’S FRIED BREAD

15 minutes

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