Caseificio Garau dal 1880 - Formaggi sardi che fanno storiaCaseificio Garau dal 1880 - Formaggi sardi che fanno storiaCaseificio Garau dal 1880 - Formaggi sardi che fanno storiaCaseificio Garau dal 1880 - Formaggi sardi che fanno storia
  • HOME
  • OUR HISTORY
  • The cheese factory
  • OUR CHEESE
    • Sheep’s milk cheese
      • Granduca di Mandas
      • Su Zinnibiri
      • Colline di Mandas mild
      • Colline di Mandas mature
      • Su Nuraxi mild
      • Su Nuraxi mature
      • Giunco
      • Piccolo Giunco
      • Piccante di Trexenta
      • Cardureu
      • Dolce di Mandas
    • Organic Cheese
      • Baddhe Bio
    • Goat’s milk cheese
      • Dolce Caprino
      • Su Crabittu
    • Ricotta
      • Fresh Sheep Ricotta
      • Salted Sheep Ricotta
    • Cheese cream
      • Su Angiu – sweet, hot, red pepper
    • Cheese gift boxes
  • TERRITORY
  • Contacts
  • Italian
  • English

Salted Sheep Ricotta

Salted sheep ricotta is processed as fresh ricotta, but before being put on the market it is pressed, salted and matured. Salt is wisely dosed so that it does not cover the flavour and aromas, but at the same time allows the cheese to be preserved perfectly. The Caseificio Garau, for its salted ricotta and for all its cheeses, uses only top-quality Sardinian salt. The maturing period is between 10 days and one month; the average weight of a wheel is about 2 kg. Salted ricotta is mainly used grated on pasta, especially on malloreddus (typical Sardinian gnocchi), but is also used alone as an appetizer and/or served with Sardinian sweets.

TECHNICAL SHEET

Discover all the products of the Caseificio Garau

© 2020 All rights reserved. Caseificio Antonio Garau dal 1880 Srl - P.I./C.F. 03365060924