Sheep Ricotta - for Grating
Our Ricotta Montella is a cheese you will rarely find outside of Italy. We source ours from the rugged island of Sicily, from a family-owned and family-run cheese producer. Every day, they receive fresh milk from local shepherds - the milk is exclusively sourced from free-roaming, grass-munching Sardinian sheep. The milk is first used to produce aged Pecorino cheeses - the leftover whey is used for ricotta. The curds that form in the whey are ladled by hand in little molds - the cheese is then lightly pressed, salted, and left to mature till it reaches the ideal weight and consistency. Typically, the little forms are left to aged two to three weeks. This takes around 15 to 20 days.
The result is a firm yet creamy cheese that's a perfect grating cheese. Serve it grated on top of simple pasta dishes such as Pasta alla Norma, or Spaghetti al Pomodoro. Available plain and with spicy chili peppers.
Country of Origin: Sardinia, Italy
Our Ricotta Montella is a cheese you will rarely find outside of Italy. We source ours from the rugged island of Sicily, from a family-owned and family-run cheese producer. Every day, they receive fresh milk from local shepherds - the milk is exclusively sourced from free-roaming, grass-munching Sardinian sheep. The milk is first used to produce aged Pecorino cheeses - the leftover whey is used for ricotta. The curds that form in the whey are ladled by hand in little molds - the cheese is then lightly pressed, salted, and left to mature till it reaches the ideal weight and consistency. Typically, the little forms are left to aged two to three weeks. This takes around 15 to 20 days.
The result is a firm yet creamy cheese that's a perfect grating cheese. Serve it grated on top of simple pasta dishes such as Pasta alla Norma, or Spaghetti al Pomodoro. Available plain and with spicy chili peppers.
Country of Origin: Sardinia, Italy
Our Ricotta Montella is a cheese you will rarely find outside of Italy. We source ours from the rugged island of Sicily, from a family-owned and family-run cheese producer. Every day, they receive fresh milk from local shepherds - the milk is exclusively sourced from free-roaming, grass-munching Sardinian sheep. The milk is first used to produce aged Pecorino cheeses - the leftover whey is used for ricotta. The curds that form in the whey are ladled by hand in little molds - the cheese is then lightly pressed, salted, and left to mature till it reaches the ideal weight and consistency. Typically, the little forms are left to aged two to three weeks. This takes around 15 to 20 days.
The result is a firm yet creamy cheese that's a perfect grating cheese. Serve it grated on top of simple pasta dishes such as Pasta alla Norma, or Spaghetti al Pomodoro. Available plain and with spicy chili peppers.
Country of Origin: Sardinia, Italy
You’ll have to fly to Sardinia to try our Grating Ricotta at the source!
Production steps …
