Albumin semi-fat cheese, which is made from whey-based milk of selected. It has a soft white color and a delicate creamy taste, reminiscent only cooked curd, but without the typical acidity. Very soft and has a delicate pleasant aroma and delicate texture compressed.
whey cheese, leaven bacterial.
|Packaging - 0.5 molds containing about 300 grams of cheese||5 days at t 0-2`C|
- proteins 11 g
- fats 10 g
- carbohydrates 3 g
in 100 g
in a portion (150 g)
Ricotta is perfect with fruit, honey, white bread, crackers, jam, or as a snack. Is well neutralizes and completes the taste of spicy dishes. To Ricotta will suit white, pink, or a young red wine. Ricotta is used for desserts and casseroles, traditional Italian lasagna and pasta, as a filling for a sweet and savory pies, and ravioli, and salads, because it goes well with tomatoes and herbs.