Barilotto provides a new version of the traditional, salted ricotta and is unexpectedly well-balanced. It has a sharp taste and aroma and although it melts in the mounth, it is slightly granular on the palate.

Although Barilotto is a curd, it is not produced by using coagulated milk, but by heating the whey. With this cheese the milk proteins are heated twice; the first time in the heater to produce the cheese, the second time when the whey is heated.

Barilotto is obtained by allowing it to drip for 8 days. After this is covered with table salt and matured in the cellar for at least 40 days.

keep 4°C 10°C serve 15°C 18°C