The product
Ricotta Leggera Bio
Ricotta from the whey after the working of the cow's milk
Code:
30320
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
350 g approx
Minimum order:
1 piece
| Description | Cow's milk whey from the Pedemontana Trevigiana and Bellunese races. No cream added in the production |
|---|---|
| Appearance | The cheese is without rind. The paste is soft, creamy and its colour is porcelain white |
| Taste | The taste is round, soft, delicate, milky and sweet. The aftertaste is round with strong hints of fresh milk and flowers |
| Maturing | Not expected |
| Our selection | Thanks to the production technology it maintains the creaminess of the fattest ricotta, even if it is very thin and without the addition of milk or cream |
| Suggestions | Excellent for the preparation of desserts or for the nutrition of people who pay attention to the introduction of fats in their diet |
| Ingredients | MILK whey, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 350 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at temperatures between +0 and +4 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 468 kJ / 113 kcal Fat: 7,7 g of which saturates: 5 g Carbohydrate: 3,5 g of which sugars: 3,3 g Protein: 7,3 g Salt: 0,3 g Typical value per 100 g |
The producer
Latteria Perenzin - San Pietro di Feletto (TV) - Veneto
Why we chose them
Emanuela Perenzin represents the fourth generation of a family that has been producing cheese since 1898.
The Dairy was founded by Domenico Perenzin together with his sons - including Angelo, Emanuela's grandfather - in Tarzo, a few kilometers from
the current location built in 1958 and renovated in 1997.
The dairy awarded with a gold medal at the Salon des Arts Ménagers in Brussels in 1933.
Today Emanuela leads with passion and enthusiasm the family business in which she was already included as a very young child. In the last years
also her sons joined the management of the dairy, representing the fifth generation of the family: Matteo takes care of the processes while Erika is in
charge for the PER Cheese Bar and the shop.
The current production mainly includes goat cheeses, fresh and refined, some traditional cow's milk cheeses and a rich range of cheeses refined
with wine and grapes, all produced with milk comes from Veneto, Friuli and Piedmont.
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