Salted Ricotta of Agnone

The salted ricotta of Agnone is a dairy product obtained from the annealing of whey, the addition of milk and the skill of the dairyman.

The ri-cotta once surfaced is poured into special baskets and put to drain.

It is then aged for at least one month.

The salted ricotta is part of the particular cheeses of Agnone made by the dairy.

It can be tasted in rustic appetizers or simply accompanied by bread.

Advice on storing and tasting Molise cheeses

Keeping cheese at the right temperature is essential to keep its organoleptic characteristics intact and to appreciate the quality of the product.

Fresh cheeses should be kept in the refrigerator at 2 / 4 ° C, while aged and semi-matured cheeses at temperatures between 8 / 10 ° C.

When the package arrives, take the cheese out of its packaging and keep it in the fridge.

Consume within the expiry dates indicated for the various types of cheese and in the case of vacuum-packed products consume within a maximum of 60 days.

In order to fully enjoy its flavour and reveal all its organoleptic characteristics, the cheese must be removed from the fridge one hour before being eaten, unwrapped and left to oxygenate.

The dairy of Agnone makes many products such as caciocavallo, stracciata, primo sale cheese, mozzarella from Molise and other special cheeses.

Agnone is the city of bells but also of Molise cheeses.

Product subject to weight loss.

Nutritional Table
Average values for 100 g of product