Smoked Hard Ricotta from Carnia (Friuli)

Weight 700 gr. approx.
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Ricotta is not really considered a cheese, but a product obtained from the serum that remains from the curd, which is re-cooked (the literal meaning of “ricotta” in Italian) to cause the milk proteins to bind. So strictly speaking it is more correct to consider ricotta as a dairy product and not a cheese, since simply put, cheese is clotted milk (through the use of rennet, an enzyme of animal or vegetable origin).
Ricotta from Carnia is a hard ricotta, as well as being smoked. Typical of the Friulian region, it is produced with the serum advanced from making Malga Cheese, brought almost to the boiling point in a copper boiler and mixed with a small amount of serum, together with wild aromatic herbs (this mixture is called “sitz”).
After being drained and salted, the ricotta is smoked on beech embers in a special smoking room.

  • Type: Ricotta
  • Texture: Grainy
  • Rind: Brown
  • Color: Intense straw yellow
  • Taste: Delicate
  • Aroma: Woody

As it often happens, these methods of maturation and aging also arise from the need to preserve the cheese: let’s, in fact, remember that cheese is a “living” food, similar to sourdough, so it needs to be cared for on a daily basis. Smoking is one of the many methods to preserve the product, which has long been known to possess preservative properties. It goes without saying that the cheese will also acquire new aromas and scents over time.

The Company
When, in 1876, Luigi Guffanti began to age Gorgonzola, his ingenious intuition led to the purchase of an abandoned silver mine in Valganna, in the province of Varese. The rest is simply history!
Five generations later, the attention to the artisanal quality of the dairy product and the passion for its careful refinement continue to characterize the Guffanti-Fiori family, which today has consolidated its status as one of the best cheese refiners in the world.

Arona, ITALY

Approx. 700 g

Ingredients: MILK whey, magnesium sodium and calcium chlorinated salts, acidifier (lactic acid)
Milk origin: Italy
Store at: +2 to +6 °C
Average nutritional values per 100 g: energy 1583 kJ / 383 kcal, fat 35 g, of which saturated fatty acids 24.17 g, carbohydrates 1.86 g, of which sugars 1.72 g, proteins 15.1 g, salt 0.62 g.
Luigi Guffanti 1876 s.r.l. via Milano 140 28041 Arona (NO), Italy
CE 01 351 IT
Ingredients that contain allergens are highlighted in BOLD.

Product Label
The specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.
For more information on the technical characteristics of the product, please contact our Customer Care team

Accuracy of the specified weight: the indicated weight may vary slightly based on the specific cut or the type of product.

Ingredienti: siero di LATTE, Sali clorurati di sodio magnesio e calcio, acidificante (acido lattico)
Origine del latte: Italia
Conservare a: +2 - +6°C
Valori nutrizionali medi per 100 g: energia 1583 kJ/383 kcal, grassi 35 g, di cui acidi grassi saturi 24,17 g, carboidrati 1,86 g, di cui zuccheri 1,72 g, proteine 15,1 g, sale 0,62 g.
Luigi Guffanti 1876 s.r.l. via Milano 140 28041 Arona (NO)
CE 01 351 IT
Gli ingredienti che contengono allergeni sono evidenziati in GRASSETTO
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