Ricotta
After the cheese has been processed, ricotta cheese is obtained from the whey under heating. Of particularly fine texture and characteristic sweet taste.
After the cheese has been processed, ricotta cheese is obtained from the whey under heating. Of particularly fine texture and characteristic sweet taste.
Abbondio Coagulation cheese, mainly rennet and soft paste. It is marketed after a few days of...
Cornelia Coagulation cheese, mainly rennet and soft paste. It is marketed immediately after the...
Margherita Mainly lactic curdled cheese. It is marketed after a few days of drying in the cell. It...
Orazio It is a semi-cured cheese with mainly rennet coagulation and semi-hard cheese. It is...
Ricotta After the cheese has been processed, ricotta cheese is obtained from the whey under...
Ulisse Coagulation cheese, mainly rennet and hard paste. Salting is dry and maturing takes place...
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Montelibretti, RM
info@tinterosse.it
Information: +39 334 7185779 (Alessandro)
Cheese factory: +39 345 8540598