To obtain a softer, more delicate ricotta, fresh milk and cream are added to the whey. The ricotta, obtained by heating the whey to a temperature of approx. 80°C, is transferred into a thermo-welded mould containing approx.
2.0 kg of product. Excellent alone or with sugar, chocolate, Alchermes, etc. Ideal for preparing mouth-watering desserts and delicious savoury dishes such as ricotta and spinach ravioli and cannelloni.
Mould weight: approx. 2.0 kg
Ricotta mista Valdorcia
Ricotta is a by-product obtained from the whey left over from the production of cheese.