Tricotta Divina

tricotta divina

Tricotta Divina

Description

This innovative cheesewas created by Giovanni’s spirit of research. Cooking the fresh ricotta in a ventilated oven at 80 ° C for about 3 hours delivers an unique product. After coolingis vacuum packed immediately.

The cooking process does not alter the delicate flavour of the ricotta but only the consistency that from soft and creamy becomes compact.

Excellent as a starter with the addition of extra virgin olive oil, salt and pepper. Ideal for pastadishes combined with seasonal vegetables.

Delicious as a dessert with the addition of honey, fresh fruit, or caramel. We suggest to pair it with fresh and delicate white wines.

INGREDIENTS

95% whey derived from the processing of ovine milk and 5% of ovine milk

NUTRITION FACTS

The shape: rectangular for the big Tricotta and conic without a peak for the small one

The edge height: 6 cm for the big Tricotta and about 5 cm for the small one.

Dimensions: approximately 15 x 8 cm for the big Tricotta and a diameter of about 6.5 cm for the small one.

The weight: from 150 g up to 1,30 kg

The crust: inexistent. The external colour varies from white to brown. The change of the colour is due to oven baking of the fresh ricotta cheese.

Cheese dough: tender and dry with a white milk colour.

PH: 5,2/5,5

Storage temperature: +4°C/+10°C

Shelf life: 60 days from production date

Humidity: 62,10%

Fat in dry matter: 3,90%

Proteins (Nx6,25): 15,10%

Maturing: none

ORGANOLEPTIC PROPERTIES

Smell: boiled milk and toasted bread.

The taste and flavour: sweet with a good acidity

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