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Ricotta Salata
The salty ricotta or matured ricotta is a type of ricotta made and appreciate especially in the south of Italy and not only.
It's different from fresh ricotta because it's "drier" and bacause of its marked flavor and texture. It's made leaving flocculate the proteins and the albumins existing in the whey through their denaturation: the whey with added milk must reach a temperature close to 85 Celsius degrees in big semispherical containers called "doublebottom" where the whey protein tend to clump into flakes ("flocculate") and comes on the surface, to be finally collected into specific baskets“.
Later on ricotta freshly made is left trickling for some days before being salted. The salty process is handmade with cooking sea salt. After a seasoned process through some days (on average of 10 till a maximum of 30 days), the dry ricotta is ready to be consumed. The dry ricotta is usually made with sheep whey.
INGREDIENTS: Whey, sheep milk, salt.
It's different from fresh ricotta because it's "drier" and bacause of its marked flavor and texture. It's made leaving flocculate the proteins and the albumins existing in the whey through their denaturation: the whey with added milk must reach a temperature close to 85 Celsius degrees in big semispherical containers called "doublebottom" where the whey protein tend to clump into flakes ("flocculate") and comes on the surface, to be finally collected into specific baskets“.
Later on ricotta freshly made is left trickling for some days before being salted. The salty process is handmade with cooking sea salt. After a seasoned process through some days (on average of 10 till a maximum of 30 days), the dry ricotta is ready to be consumed. The dry ricotta is usually made with sheep whey.
INGREDIENTS: Whey, sheep milk, salt.