Ricotta affumicata

© 2019 DEGUST
© 2019 DEGUST
© 2019 DEGUST
    0,50 kg 15 cm 4

To produce this kind of cheese, the whey which detached itself from the curd gets heated to 95-100° and, when the proteic clot emerges on the surface, gets huddled up in small linen sacks which are hung up so that the remaining liquids can drip down.

Pairings

Ideal at room temperature served with a honey vinaigrette and toasted walnuts, with red wines like Carso riserva.

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