Fresh sheep’s buttermilk curd.

Mild sheep’s buttermilk curd, obtained by heating the whey from the processing of sheep’s milk cheeses. The heat brings the ricotta curds to the surface: they are carefully scooped up and placed into baskets having a truncated-cone shape. Lastly, it is packaged.

Truncated-cone shape. The paste is creamy, white, with a very fine structure, soft and delicate. Its taste is mild and refined and thanks to its protein content, it has high nutritional value.

Pasteurised sheep’s milk whey.

Fresh produce, ready for consumption a few hours after preparation.

Parchment paper or 350 g tray.

Smaller diameter 12 cm, larger diameter 15 cm. Height 12 cm. Weight 1.5 kg.

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