Ricotta is a dairy product but cannot be considered cheese. In fact, it is not made through the coagulation of milk (therefore casein), but through the coagulation of whey proteins. Whey is the liquid part of the milk that remains after the curdling process takes place. The whey proteins coagulate at a very high temperature (80-90 °C), so the whey is literally re-cooked ricotto (therefore the name ricotta). The proteins involved in this process are in particular, globulin and albumin. The old technique consisted in warming the whey and waiting for it to denaturate and therefore for the ricotta to surface. Over the centuries several other techniques have been developed, such as exploiting the saline saturation reaction, to obtain improved yield and quality.

Ingredients: sheep milk whey, sheep milk, salt.
Weight: approximately gr 500 x 4 pieces.
Packing: plastic draining mould in a heat sealed tray.
Shelf life of packed product: 5 days.

Cheese characteristics:
SHAPE: the typical ricotta shape is a truncated cone.
EXTERNAL FEATURES: white with pale straw-yellow hues, slightly glistening because of the whey deposits. The marks of the draining mould are evident, it has no rind like all very fresh dairy products.
INTERNAL FEATURES: the colour is the same as the outside while the paste is soft, slightly lumpy and it will appear differently whether we cut it with a knife or a spoon or a fork, the inside is also quite moist and adhesive when cut.
AROMA: a lactic and acidic scent is very evident, specially a scent of yoghurt, cooked butter and whey.
FLAVOUR: sweet with a touch of salt, the paste is adhesive on the palate at first then it delicately dissolves in the mouth.

Availability: all year, but must be ordered.

Food pairing: there are infinite ways in which it can be used, in savoury or sweet dishes, in a variety of recipes as well as along with a wild cherry preserve, chestnut or hazelnut cream.

Wine pairing: This type of cheese goes well with any delicate low-alcohol white wine served cool.