Ricotta
We make our Ricotta just like they do in Italy, by reheating cheesemaking Whey until rich, fluffy, sweet clouds of Ricotta emerge.
₹250.00
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Key Facts
Key Facts
| Weight | 150 g |
|---|---|
| Milk Type | |
| Vegetarian | |
| Pasteurized | |
| Country | |
| Flavour | |
| Texture | |
| Type of Cheese | |
| Shelf Life | |
| Storage and Serving | Please refrigerate (2-4°C) & serve fresh at room temperature. Do not freeze. |
Pairing Suggestions
It has a sweet finish, which makes it a perfect match for cheesecakes, ravioli, lasagna, cannoli and dips.
Nutrition
Nutritional Info (per 100g):Â Energy - 174 | Fat - 13 | Carbohydrate - 3 | Protein - 11 | Salt - 0.7Ingredients:Â Pasteurized Cow's Milk Whey, Salt
Know More
Fresh & delicious Ricotta that we all love eating in our canolli, raviolli & lasagna is actually a byproduct of cheesemaking. The word Ricotta means recooked in Italian. The whey left over from making other cheeses is reheated until soft, fluffy Ricotta clouds emerge. These Ricotta curds are scooped out in a basket and they are left to drain for a few hours until the Ricotta reaches the right consistency.
Pairs beautifully when drizzled with some Wildflower Honey or good quality Extra Virgin Olive Oil.
Serve with a sweet or dry Riesling.
