Ricotta Biologica Val d'Orcia

Homogenized pure sheep's milk

You can purchase it at our dairy

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+39 0578 52012

Description Description

After cheese production, the leftover organic whey is used to produce organic ricotta cheese. As for the other types of ricotta, the whey is enriched with fresh organic milk to obtain a softer, creamier product. The ricotta is obtained by heating the whey to a temperature of approx. 80°C, then cooled and transferred on the homogeniser, which smoothens and heats it up to a temperature of 72°C. After filling in suitable moulds, the ricotta is transferred into a cooling cabinet where the temperature is very quickly reduced to 2°C. Excellent alone, it is delicious with chocolate, sugar or rum. Ideal for preparing mouth-watering cakes and pies, and delectable savoury dishes such as ricotta and spinach ravioli and cannelloni.

Packaging / Format Available in thermo-welded moulds containing 0.15 kg of ricotta (fixed weight).

Technical information Technical information

The Dairy The Dairy

The Val d'Orcia Dairy was established in 1964 with the aim of preserving the ancient dairy traditions of the region, which were endangered by local farmers abandoning their farms during those years. The goal was to support the shepherds who had relocated from Sardinia with their flocks to the mainland. In this valley, all the conditions were present to ensure a future in this sector and consequently enhance the local economy.

A precious milk sourced from flocks freely grazing among the untouched hills of Val d'Orcia, enriched by the unique fragrances and scents of this renowned land, celebrated for the distinctiveness of its natural and aromatic herbs such as thyme, savory, artemisias, and other common plants in the clayey soil of Val d'Orcia. These elements give the cheeses a distinctive and unmatched character.