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