Product Name: ‘Shardana’ ricotta with basil (production on request);
Production Area: Sardinia.
Characteristics: ricotta made exclusively from sheep’s milk whey.
Maturation: lasts for 3 / 6 months.
Form and weight:
– Shape: Cylindrical.
– Dimensions: 16 cm diameter approx.
– Weight: 2.6 kg approx.
Appearance and Texture: delicate and white.
Taste: pleasantly salty.
Packaging: in boxes.
Production technology: the whey is heated to a temperature of 80-85 ° C. The ricotta is deposited into molds and organic basil is added. It is then pressed. After 24 hours is dry salted.
Conservation Tips: Keep the product in a refrigerator at a constant temperature of 4 ° C