Fresh, made from whey · Alto Adige
Ricotta
By Brimi · Alto Adige, Italy
A lacticino made by re-cooking whey (ricotta means 're-cooked'), not strictly a cheese. Grainy-creamy texture, mild and milky, highly versatile in savoury cooking (fillings, pasta) and sweet dishes (desserts).
Fresh (whey)Type
MildProfile
Fillings / dessertsUse
Alto AdigeRegion
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ITasting notes
Profile
Intensity
MildIntense
Creaminess
FirmCreamy
Saltiness
Lightly saltedSalty
Softness
NeutralSweet
Tasting
Appearance
Cream-white, fine grain, moist.
Aroma
Mild, milky.
On the palate
Very mild, melting, barely salted.
Aromas
Mild milkFreshSlightly sweet
Pairings
Ravioli & cannelloniGnocchiCannoli & dessertsWhite pizza
IIIThe producer
Brimi (Milchhof Brixen, Alto Adige); organic versions (cow/goat/salted/smoked) are Quattro Portoni.
IVAvailable formats
Formats of this product for foodservice. Prices and availability on request.
VSpecifications
- Origin
- Alto Adige, Italy
- Format
- Pail 1.5 kg
- Packaging
- Case of 2
- Storage
- Refrigerated (2–4 °C)
- Reference
- FRO-024
Information
- Milk
- Cow's whey
- Paste type
- Fresh, grainy-creamy
- Ageing
- Fresh
- Raw / pasteurised milk
- Pasteurised
- Appellation
- Not protected (Ricotta Romana / di Bufala Campana DOP are separate)
The cheese