Ricotta di pecora

The fresh sheep ricotta of the Caseificio Garau is exclusively produced from whey only - without adding milk or cream - derived from sheep's milk coming from the Sardinian inland's pastures. With a high content of noble proteins and a slightly mild flavour, it has the hallmarks of a first-class product:

The medium weight of the ricotta is about 1,5 kg.

The ricotta salata follows the same process of production of fresh sheep ricotta, but it is pressed, salted and seasoned before being marketed. The amount of salt is skillfully dosed to prevent it from hiding the aroma but, in the meantime, allow it to be perfectly preserved.

The seasoning can vary from 10 days to 1 month; the average weight per wheel is about 2 kilos. The ricotta salata is mostly used grated over pasta, especially on malloreddus (typical Sardinian gnocchi), but it is also appreciated alone.

Caseificio Antonio Garau dal 1880 S.r.l. - Mandas (CA) • P. IVA 03365060924 •