Translation:

Ricotta = cooked twice

*refers to the process where milk is heated and the curds (solids) are separated from the whey (liquid). The curds are strained and cooked a second time

Description: Made from buffalo milk (not cow’s). The texture is creamy, thick and spreadable, rather than dry and grainy typical of cow’s milk.

Aged: Fresh, not aged

Aroma: Clean

Flavour: Mild and a little sweet

Don’t mask the delicate flavour too much by serving it with too many other foods.This cheese is a perfect addition to any antipasto, serve with thinly sliced prosciutto, fresh fruit and bread.