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Fresh sheep’s ricotta is a dairy product originated from the processing of whey. It is obtained by heating the whey derived from the curd to temperature. Indeed, its very name recalls the production technology: “re-cooked” or cooked twice. The first time during the production of the cheese and the second during the heating of the whey that is derived from it.

General information

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

Packaging: fuscelle

Size in Kg: 1.5 / 0.5

Deadline: 15 days

Storage temperature: + 4 °

Product appearance

Shape: cylindrical

Pasta: creamy

Crust: natural

Organoleptic characteristics

Colour: milk white

Smell: intense, fragrant

Taste: sweet and delicate

Average nutritional values x 100 gr

Energy value Kcal / KJ: 280/1172

Proteins: 19 g

Carbohydrates: 0

Fats: 22 g

Calcium: 820 mg


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