Traditional Fresh Sheep Ricotta

Fresh sheep ricotta of Pinna Formmaggi contains sheep's milk whey and sheep's milk cream, 100% Sardinian product.

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.

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.

If we bear in mind just nutritional values cow's milk ricotta is always recommended for a diet. However, it is true that Goat Ricotta, for example, is more substantial, it means that a smaller portion could be enough to satisfy our palate and, consequently you would still eat less calories and fat.

Discover Goat Ricotta: https://www.pinnaformaggi.it/it/prodotti/ricotta-fresca-di-capra-a-lunga-conservazione/

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

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 lightest ricotta is made from cow's milk. But despite what we think, sheep's milk ricotta has a high digestibility, with values very close to cow's milk ricotta. Both are in fact rich in proteins (in particular sheep milk ricotta), calcium and phosphorus and provide a good content of vitamins A and B12.