White Ricotta cheese

Erina, Rosolina and Giovina

For the production of ricotta cheese, food salt and pasteurized (sheep or cow's) milk are added to the (ovine or bovine) serum at a temperature of 60° C. It is then brought to a temperature of 80-85° C to obtain the surfacing of the ricotta. It is gently poured into special tubs and is white, soft, with a creamy texture and a sweet taste.