A hard, small ricotta salata cheese, made with pasteurised sheep’s and cow’s milk.
This particular ricotta, a typical cheese used profusely in Sicilian recipes, is obtained from the whey of sheep’s milk during the making of the Piacentinu Ennese cheese, which is a Sicilian pecorino made with saffron and peppercorn. Both are made on a dairy in the rolling landscape of the province of Enna, an area which is very rich in pastures, with a mediterranean climate, giving the cheeses a full bouquet of aromas. The sheep raised on this farm are of the Comisana race, and are bred in a very traditional way. The animal rennet is also produced on the dairy.
A dry paste with a very light, straw-yellow colour [coming from the saffron]. A full palate, buttery, creamy, with natural smoke aromas, and a long, pleasant aftertaste. This is the perfect ingredient for Pasta alla Norma, Parmigiana, and a lovely addition to fresh ricotta for ravioli and cannelloni filling.
Italy, Sicily.
Additional information
| Caring for your Cheese | Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat. |
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