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
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