Ricotta Pecorina Bio “Shardana” with myrtle berries (pack of 2 products) price per kg 7 eurosRequest a quote
2 .6 kg approx.
the whey is heated to a temperature of 80-85 ° C. The ricotta is deposited into molds and organic myrtle berries are 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
“Shardana” ricotta with myrtle berries (production upon request).
ricotta made exclusively from sheep’s milk whey.
Tipe of pasta :
delicate and white ;
Production area :
lasts for 3 / 6 months.
16 cm diameter approx.