Fresh sheep ricotta

The Caseificio Garau’s fresh sheep ricotta is made using only sheep’s milk whey from animals farmed in the Sardinian countryside. Rich in noble proteins, with no casein and with a flavour rich in essences which is slightly sweet, it has all the characteristics of a high-quality product:
texture – always creamy and smooth, thanks to the production technique which has been handed down over four generations;
lightness – it is a low-fat dairy product, made using only whey proteins, with no milk and/or cream added;
taste and digestibility – it is tastier thanks to the characteristics of the fats it contains (more aromatic and with smaller particles), which make it easier to digest. The average weight of the wheel is about 1.5 kg. One of the many excellent examples of its use is when it is served with Sa Pompìa Intrea, the typical dessert of the Baronia region.

First place, best dairy product Italian Cheese Awards 2024.