Ricotta di Carmasciano PAT

White, with a soft and creamy consistency, obtained from the residual whey from the processing of the highly prized pecorino of the same name. It is a traditional product whose production techniques have remained unchanged and handed down orally from generation to generation up to the present day.

The ricotta is obtained from the residual whey from the processing of the Carmasciano pecorino, which is suitably heated up to 80°C, the temperature at which the whey proteins separate in the form of small flakes which emerge on the surface thus forming the ricotta. For the production of ricotta, once the temperature of 60°C is reached, raw Carmasciano sheep's milk is added to the whey in order to make it softer. The ricotta is then manually extracted and deposited in baskets which were formerly read more

The ricotta is obtained from the residual whey from the processing of the Carmasciano pecorino, which is suitably heated up to 80°C, the temperature at which the whey proteins separate in the form of small flakes which emerge on the surface thus forming the ricotta. For the production of ricotta, once the temperature of 60°C is reached, raw Carmasciano sheep's milk is added to the whey in order to make it softer. The ricotta is then manually extracted and deposited in baskets which were formerly made of wicker while today they are mostly made of plastic. read less