Ricotta di Pecora
Ricotta di Pecora is a fresh cheese made from sheep's milk, primarily produced in the regions of Sicily, Sardinia, Campania, and Lazio in Italy. This cheese is crafted using unpasteurized milk, giving it a fresh and authentic character. Its texture is soft and slightly grainy, typical of whey cheeses. The flavor is creamy and sweet, offering a gentle taste that pairs well with both savory and sweet dishes. Ricotta di Pecora has a fresh aroma and is white in color. It does not have a rind, as it is typically consumed fresh. This cheese is often used in Italian cooking, especially in desserts and pasta dishes.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Sicily, Sardinia, Campania, Lazio |
| Milk Type | Sheep's milk |
| Milk Treatment | Unpasteurized |
| Rind | Natural |
| Texture | Fresh soft, whey |
| Flavor | Creamy, sweet |
| Aroma | Fresh |
| Colors | White |
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