Ricotta Fresca finds its origin in Sicily, it was originally made using the whey leftover in the production of Provolone Cheese.
It is called Ricotta (re-cooked) as the whey is cooked twice, solidifying it so that it can be skimmed off. It will then be left into a basket to drain the excess water which will solidify the cheese further.
The Ricotta we have at Provisions is from Agriconsiglio, a cooperative based near Consiglio, in Veneto.
It is fresh and creamy, with a touch of sweetness and a round aftertaste.
Ricotta is perfect eaten on its own, in a salad or a filling for pasta. It can also be used in cakes or as a delicious dessert with some jam.
Ingredients : Milk, Salt, Traditional rennet. Unpasteurised.
Allergens : Milk
Weight : 280g
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