Fresh cheese to eat within a short time from the production date. It has a white color and rectangular or pyramidal shape.
- Production Techniques: the whey is heated up to 88°C. Salt, milk, and citric acid are added. Afterwards, the flocculation of ricotta takes place.
- Packaging: one package for each piece for small-size ricotta, and in food paper for ricotta of over 300 grams.
- Production Season: all year round.
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