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Hard baked ricotta is a semi-hard cheese, originally created to keep fresh ricotta for longer. Historically it was used to place it on metal racks, in the presence of a hearth, where the wood smoke, which burned to heat the room, slowly dried the product. Ideal for typical local recipes, it can also be used to replace grated cheeses.

General information

Ingredients: Sheep’s milk serum, sheep’s milk, salt

Packaging: vacuum bag

Size in Kg: 1.5

Deadline: 90 days

Maturing: put in the oven for 2 days

Storage temperature: + 4 °

Product appearance

Shape: truncated cone

Pasta: hard, compact

Crust: natural, wrinkled

Organoleptic characteristics

Colour: straw yellow, brown

Smell: intense, fragrant

Taste: characteristic

Average nutritional values ​​x 100 gr

Energy value Kcal / KJ: 435/1820

Proteins: 18 g

Carbohydrates: 0

Fats: 32 g

Calcium: 380 mg


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