RICOTTA OVEN HARD SICILIAN FROM ABOUT 1,5 KG
Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
Washed and brushed several times over a month, cheese develops a thin blooming dotted with blue penicillium mold.
Under the crust, the ivory chalk texture of the cheese begins to change slowly with the ripening, becoming buttery and soft.
The creamy texture, if balanced with the delicious yeast flavor provided by the zest, is one of the best kept secrets of Italy.
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Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.
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Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.
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The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
Homogeneous consistency with some small leaf, straw yellow
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