Parco Nazionale Dolomiti Bellunesi

Smoked Ricotta Cheese

After heating the whey to a temperature of 90-100°C, salt and vinegar are added in precise proportions.
The curdled part is gathered and put to drip for some hours in fabric bags. The remaining solid part is placed under some presses for one night.
After being dry salted, ricotta gets smoked with green conifer wood.

Smoked Ricotta Cheese
Smoked Ricotta Cheese
The Producers
Typology: Agricultural Holdings
Locality: Cesiomaggiore (BL)
Typology: Cheese Factories
Locality: Sedico (BL)
Typology: Cheese Factories
Locality: Sospirolo (BL)
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