Ricotta (recooked) is not properly a cheese because is not made by milk, bat by whey. It is a low-fat cheese and its delicate flavour and creamy consistency can by appreciated by people with the most sophisticated tastes. In the italian cuisine ricotta is a versatile ingredient: it is commonly used as filling for ravioli, cannelloni or in different kind of pies and dessert, from Naples’ pastiera to sicilian cannoli.
Ingredients: Cow’s whey, milk, salt, acididy regulators. Preservative free.
Organoleptic qualities: White and creamy cheese, delicate in flavour, never sour.