QUE RICOTTA ROMANA 1.1 lbs.

Ricotta Romana PDO is produced with sheep’s whey and sheep’s milk collected from selected farms, located in the Roman and Sabina countryside and accredited by a control body for the DOP production chain. The whey, liquid component of milk coagulation, is obtained from purging mechanism due to the breaking of the curd destined for the production of pecorino cheese. The whey, without adding acidity correctors, is heated to about 70 ?? C, and kept in mild stirring; then proceed to the addition of a percentage of milk and to the subsequent heating up to about 80 ?? C. This last phase favors the precipitation and coagulation of the whey proteins and therefore their outcrop in the form of small flakes. Their surface consolidation, in a stratified white bloom, occurs by suspending the heating for a few minutes. The outcrop, collected in perforated fuscelle with a truncated conical shape, is left to bleed for up to 24 hours. The product thus obtained is then stored in fresh rooms at a controlled temperature.