La Cava’s hard baked ricotta is made according to the Sicilian tradition recipe: fresh sheep ricotta is baked in the oven for a few hours, using terracotta terrines.
Said procedure gives this product, typical of our tradition, a savory taste and a characteristic light brown rind color.
Ingredients: pasteurized sheep’s MILK whey, pasteurized MILK whey, pasteurized sheep’s MILK and salt.
Origin of milk: Italy – 100% Sicily
Format: 1,2 kg
The product can be used as an ingredient, in food preparations, but also eaten raw as in the most typical Italian tradition of cheese.
Rind not edible.
Shelf Life: 200 to 365 days.
Appearance: flattened spherical shape, typical of the terrine in which it is baked
Color: brown outside, light brown inside
Taste/odor: savory
Consistency: compact cheese
Energy …………….1146 KJ/276 Kcal
Fats……………….21.5
Saturated……….15.3
Carbohydrates………..2.6
Sugar……2.6
Protein…………….17.8
Salt…………………..2.10
Nuts (walnuts and pistachio), milk and milk products (including lactose).
