The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The Ponthier coulis are obtained from fruits, from carefully selected varieties, collected according to their stage of maturity.
The Ponthier coulis are obtained from fruits, from carefully selected varieties, collected according to their stage of maturity.
The fruit purees of Ponthier are characterized by a particularly intense color and authentic taste.
Natural fresh fruit pulp, without preservatives and without dyes.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
The fruit purees of Ponthier are characterized by a particularly intense color and authentic taste.
The fruit purees of Ponthier are characterized by a particularly intense color and authentic taste.