Ricotta Di Bufala Cheese
Storage condition: chilled
This is a traditional PDO soft cheese made using buffalo milk whey in the Campania region of southern Italy. Unlike other ricotta cheeses, the buffalo’s milk gives this a richer flavour, a creamier consistency and a slight tang on the palate. Best when baked whole, used for tart fillings or made into gnocchi.
Bake whole, either in a tray surrounded by tomatoes and olive oil, or mix with an egg and seasoning then bake in a dish
Use as a filling for various tart recipes
Make into gnocchi with spinach and nutmeg
Use in dessert recipes like cheesecake, pancakes, doughnuts or the classic Sicilian cassata cake
|of which Saturates||7.6|
|of which Sugars||3|
Buffalo milk, Buffalo whey, salt.