The product
Ricotta Affumicata da Grattugia
Tasty smoky ricotta cheese made in Carnia
Code:
30152
Country of origin:
Italy - Friuli Venezia Giulia
Type of Milk:
Cow's milk
Weight:
600 g approx
Minimum order:
1 piece
| Description | Cow's milk whey |
|---|---|
| Appearance | Due to artisan production, the shape of the cheese is flat and irregular. It has no rind and the outside color is brown. The paste is compact, white in colour |
| Taste | The taste is sweet and slightly lemony. The aftertaste is round, sweet, with hints of smoke and wood |
| Maturing | Not expected |
| Curiosity | Since the early days of its production, ricotta ricotta cheese has been also smoked. In the old days this was done by putting it on the fireplace to dry and smoke it at the same time. This technique was used to preserve the cheese, and in this way it could be eaten even after months of it's production |
| Suggestions | Try it grated on pasta dishes |
| Ingredients | WHEY, salt, acidity regulator: citric acid. Natural smoked with beechwood. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 600 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated at 0 + 4 °C |
| Instructions for use | Please remove crust before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 875 kJ / 210 kcal Fat: 15 g of which saturates: 11 g Carbohydrate: 2,8 g of which sugars: 2,7 g Protein: 16 g Salt: 0,61 g Typical value per 100 g |
The producer
Caseificio Fabris Varmo - Varmo (UD) - Friuli Venezia Giulia
Why we chose them
The company inaugurated its new plant in Bertiolo, in the province of Udine, just a few months ago. The Fabris brothers, Claudio and Roberto, decided after two years of intense "courting" to join the Valsana team with the introduction of a product line based on Frico and Polenta, two local Friulian productions of great excellence. We are thrilled to have them with us!
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