The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
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Its origin is linked to the mountain pastures where it is difficult to market fresh ricotta.
It is obtained from the processing of whole raw ovine milk serum, vaccine, or mixed, unexhausted, which residual from the dairying, which is heated after being filtered.
By constantly acting the serum in the boiler it leads to a temperature of about 78÷85 °C, depending on the compactness you want to get (the higher the temperature, the greater the degree of compactness of the dough).
It has cylindrical shape, with crust with the typical imprint of the traditional junch stems used as containers, of milk white color that can also take on an ocher color, or black depending on the seasoning period and the seasoning technique.
The consistency varies from the creamy to the “gestive” dry according to the percentage of salt used, the temperature of coagulation and the seasoning period. It has a fragrant aroma and a typical flavor of sheep's milk derivative, linked to the essences present in the herbs and forages used for food.
In addition to fresh, the ricotta is also on the market seasoned, in this case it is called "seasoned ricotta", which is obtained by sprinkling of salt the forms which, subsequently, are released from the containers and placed on a grating for drying and seasoning.
The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
Specific References
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