Parco Lombardo della Valle del Ticino

Fresh cheese to eat within a short time from the production date. It has a white color and rectangular or pyramidal shape.

• Production Techniques: the whey is heated up to 88°C. Salt, milk, and citric acid are added. Afterwards, the flocculation of ricotta takes place.
• Packaging: one package for each piece for small-size ricotta, and in food paper for ricotta of over 300 grams.
• Production Season: all year round.