The product

Ricotta Salata Affumicata Biologica Sarda

Ricotta made with organic sheep's whey milk, salted, dried and wisely smoked
Country of origin:
Italy - Sardinia
Type of Milk:
 Sheep's milk
1,7 kg approx
Minimum order:
1 piece
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Description A sardinian ricotta made with whey from sheep's milk, gently salted, dried and smoked
Appearance The rind is very thin and its colour is brown
Taste Gentle, slightly sapid, still a bit wet and plesantly soluble in the mouth, with notes of sheep milk, smoke and mediterranean herbs
Maturing Not expected
Curiosity Once produced, the ricotta is gently salted, dried for a couple of days and then spocked 7/8 days. The process happens in the same roomwhere Fiorde Sardo DOP is smoked, burning a very little quantity of local woods
Suggestions Its naturally matches with sardinian pasta called "malloreddus"
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Ingredients Organic Sardinian sheep's MILK whey, salt.
Allergens in ingredients Milk and products thereof
Weight 1,7 kg approx
Packaging Vacuum packed
Storage Conditions (packaged products) Store in the fridge at a temperature between +0 +4 ° C
Instructions for use Not edible rind
Country of origin of the primary ingredient Italia
Nutrition Declaration Energy: 1489 kJ / 355 kcal
Fat: 26,5 g
of which saturates: 17,5 g
Carbohydrate: 2,5 g
of which sugars: 2,5 g
Protein: 15,5 g
Salt: 2,5 g
Typical value per 100 g
The producer

Caseificio Debbene - Macomer (NU) - Sardinia

Why we chose them
The Debbene Dairy is located in Sardinia, on the plateau of Campeda, in the town of Macomer in the province of Nuoro. Gianfranco and Salvatore Bussu, besides producing excellent cheeses, are first of all pastors and they manage their company in a strictly organic way. The 1800 Sarda breed sheep are bred in the wild and have about 200 hectares of available pasture. Power is only enhanced by the addition of organic feed produced on the farm, without chemical fertilizers. Animals are never treated with antibiotics or synthetic products. Debbene cheeses are produced exclusively with milk obtained from the Sarda breed sheep that are reared on the farm. The rennet that is used to coagulate is obtained from the Sarda lambs.
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