The production of ricotta dates back to the second millennium BC, ceramic vessels called milk boilers started to appear and were unique to the Italian peninsula. These were designed to boil milk at high temperatures and prevent the milk from boiling over. The increased production of fresh set cheese led to a large supply of sweet whey as a byproduct. Cheesemakers then started using a new recipe, which used a mixture of whey and milk to make the traditional ricotta as it is known today.
A Beautiful, soft, creamy and delicate sheep’s milk ricotta from Sardinia. If you are wanting to try something different and sweet then check out our Ricotta dessert HERE
Or if you are looking for a more savoury option then why not try our pasta?
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. If you require specific advice on any of our Mellis products, please contact us on 0131 661 9955 or email email@example.com. For all other branded products, please contact the manufacturer. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Mellis Cheese Limited nor without due acknowledgement.