The product
Ricotta Piemontese Seiras Single
A fresh ricotta made with cows milk in the Piedmonts way
Code:
20943
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk, Sheep's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Mixed milk, cow's milk and sheep's milk |
|---|---|
| Appearance | The cheese is smooth, creamy and slightly grainy, without rind and its colour is white |
| Taste | The taste is round, lactic, creamy and sweet. The aftertaste is lactic with long hints of grass and herbs |
| Maturing | Not expected |
| Curiosity | The name Seirass derives from whey: it is in fact a ricotta produced with cow's milk whey to which sheep's milk is added. Even today this typical Piedmontese product is sold in the characteristic gauze packages, with a conical shape, in which the curd flakes are drained. The Seirass is produced in two versions, one fresher and more humid (the one we propose), the other drier seasoned under the hay and which, for this very reason, is called Seirass del Fen |
| Suggestions | The traditional and basic ingredient in Italian ravioli and panzerotti. Excellent as ingredient in "cannelloni" with spinach. Used as unique ingredient in both food and patisserie recipes |
| Ingredients | Cow's MILK serum, cream of MILK, sheep's MILK, salt, acidity regulator: citric acid |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g |
| Packaging | Wrapped in a cloth of fabric and packaged in a heat-sealed tray |
| Storage Conditions (packaged products) | Keep at +0 +4 °C |
| Instructions for use | Remove the fabric wrapping before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 759 kJ / 183 kcal Fat: 15 g of which saturates: 11 g Carbohydrate: 3 g of which sugars: 3 g Protein: 9 g Salt: 0,4 g Typical value per 100 g |