Fresh Sheep Ricotta

Fresh Sheep Ricotta is good for the whole organism thanks to its contribution of mineral salts, calcium, selenium, phosphorus and zinc, and that of vitamins, especially Vitanine A, B2 and B12.

For desserts, sheep's milk ricotta is usually preferred, because it gives a more creamy and authentic flavor. For traditional recipies in many Italian regions in fact, is very important the use of sheep's milk riotta. Just think to Neapolitan pastiera, Sicilian cannoli, calzone with ricotta made in Puglia or Sardinian pardulas.

The substantial difference between sheep Ricotta and goat Ricotta, in addition to the raw material, it's their flavor. Fresh sheep milk ricotta has a sweet and gentle flavor, goat milk ricotta has a flavour marked and intense. The consistency, on the other hand, is creamy for both.

Without a specific production, fresh sheep ricotta is absolutely not suitable for lactose intolerant and it is for this reason that, to respond to our consumers' requests we have created lactose-free version of our Sheep Ricotta. it has been Produced thanks to the enzymatic breakdown of lactose into its two main components, glucose and galactose, it is easily digestible, without sacrificing the particular taste of fresh sheep's milk ricotta.

Check out our fresch Lactose-Free Ricotta.

Sheep ricotta usually contains around 5 grams of sugar. Goat ricotta, on the other hand, contains about 4 grams of sugars.

The fresh Salted Ricotta has a uniform white color. A more saturated yellow color is a sign that the curd has begun to deteriorate, the paste occurs less delicate and with a sour taste