Smoked ricotta
Authentic Fine Food imported from Italy
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For generations, we have been producing cheese in the heart of the Apulia region and processing top-quality milk. Smoked ricotta is a variant created for the preservation of fresh ricotta, especially in northern Italy where it was a very popular cheese. The dairy product was left on metal grates near a hearth to be smoked with the smoke of the wood. The room was heated and in the meantime the product was dried. Our ricotta is salted on the surface and smoked with beech wood for a few days. It is delicious grated over pasta dishes or to create delicious baked dishes au gratin. Try it in your recipes and you'll see what a great flavour it is.
CHARACTERISTICS OF SMOKED RICOTTA
This product is mostly produced in Apulia. It can be made with either buffalo or cow's milk. It usually has a conical shape and a variable weight, around 300 and 400 grams. Ricotta is not a cheese; in fact, whey from cheese processing is used to make it. It is therefore considered a by-product of milk processing.
The outer surface of smoked ricotta is hard, ridged and slightly greasy, stained brown. The paste is hard, light straw-coloured.
Origin: Apulia Italia |
Authentic Italian product |