The product
Crema di Rugiada
A young cheese similar to ricotta, made from 100% Apulian milk
Code:
24856
Country of origin:
Italy - Apulia
Type of Milk:
Cow's milk
Weight:
1,5 kg
Minimum order:
1 piece
| Description | A very young cheese made from Apulian milk, firm yet as creamy as ricotta; a great ally in recipes |
|---|---|
| Appearance | Trapezoidal in shape, with a milky-white crumb and a firm yet creamy texture |
| Taste | Sweet, with predominant notes of fresh milk |
| Curiosity | This cheese is made in the same way as ricotta, but using milk rather than whey: the cow's milk collected locally is heated in a vat to 90 °C and flocculates within a few minutes thanks to the addition of salts. The curds that rise to the surface are skimmed off with a slotted spoon and gently placed in moulds to be cooled and set |
| Suggestions | A cheese that offers a fresh alternative, perfect for enjoying on its own with a drizzle of extra virgin olive oil and a sprinkling of Timut pepper. A versatile ingredient in recipes, ideal as a filling for savoury cannoli, tortelli or mediterranean meatballs. It's also fantastic for making cheesecakes or for breakfast with a citrus marmalade. An ideal choice for those looking for high-protein foods: 100 g of this cheese contains 10 g of protein |
| Ingredients | Pasteurized MILK and salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1,5 kg |
| Packaging | Packaged in a tray and in a protective atmosphere |
| Storage Conditions (packaged products) | Store at 0/ +4 °C |
| Instructions for use | To be weighed on request and in the presence of the customer. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 709 kJ / 171 kcal Fat: 14 g of which saturates: 7,6 g Carbohydrate: 2 g of which sugars: 2 g Protein: 10 g Salt: 0,3 g Typical value per 100 g |
The producer
Artigiana - Putignano (BA) - Apulia
Why we chose them
Caseificio Artigiana was founded in 2001 in Putignano, between drywalls and Southern Bari's pastures under the will of Francesco D'Ambruoso, with
the aim to valorise and promote the gastronomic excellence of Apulian, by pointing on food, land of origin, sustainable development. Artigiana
processes only local milk, collected daily with own tankers from farms located in the Murgia area around Bari. Reliability, service, food safety are
combined with a process that follows the most traditional techniques of stretching curd, achieving excellent results! First prize at the Italian Cheese
Award in 2019, Cheese of the Year in Cremona from 2011 to 2013, second place in the San Lucio Trophy in 2010.
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