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Ricotta

Ricotta
Ricotta

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.
The Producers
Low Environmental Impact Structure - Ticino Park Label Az. Agr. Porta Giuseppe e Michele
Agricultural Holdings - Magenta (MI)
Low Environmental Impact Structure - Ticino Park Label Az. Agricola Cascina Selva
Agricultural Holdings - Ozzero (MI)

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