Ricotta forte
A spreadable goodness
Ricotta forte (literally “ricotta scante”, “ascuante”, “ashcande” o “sciquante” in the Apulian dialect) is produced by mixing sheep’s and cow’s milk..
The milk is then left to season, giving life to a unique product with a penetrating smell and an intense, strong flavour. . Perfect for spreading, because of its creamy consistency, it is ideal for garnishing bruschetta and appetisers. The consistency of Caseificio Montrone’s Ricotta Forte Forte resembles that of a pate to be enjoyed on every occasion.
It can also be used to add flavour to a sauce or to prepare an infinite number of recipes, to fill delicious panzerotti or an excellent focaccia. In other words, there’s something for everyone.
Enjoy the unique taste of
Ricotta forte with
artichokes and vincotto.
Nutritional information
Average values for 100gr of product| Energy value | 1072 Kcal/100 g - 258 Kj/100 g |
| Fat of which saturated fatty acids | 21,0 g/100 g 12,0 g/100 g |
| Carbohydrates | 0,5 g/100 g 0,0 g/100 g |
| Protein | 16,0 g/100 g |
| Salt | 2,5 g/100 g |
Ingredients: Sheep’s milk ricotta (sheep’s MILK whey, salt), cow’s milk ricotta (cow’s MILK whey, salt) naturally fermented, salt and preservative E200.
* Citric acid is widespread in nature and occurs naturally in milk. It is used for the production of ricotta forte, in place of lactic ferments, to enhance the sweet taste of fresh milk.
Allergens: MILK (sheep and cow) and derivatives including lactose.
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