Paesanella Cheese Manufacturers

Read more about our fresh, handmade cheeses below:

Ricotta Baked - Fresh Unripened

Part of the fresh unripened cheese family, Baked Ricotta is a firmer, moisture reduced version of the fresh and dry ricotta variants.

The word Ricotta means "recooked" and is made by heating the whey from another cooked cheese and combining with skim milk or standard pasteurised milk.

Paesanella combines pasteurised cow's milk and whey and bakes the ricotta to a golden crust to produce its delicious Baked Ricotta.

Baked Ricotta cheese is firmer than Dry Ricotta cheese but much grainier, is golden brown crusted with a pale yellow centre, is less moist than the fresh and dry varieties of ricotta and has a mild sweet flavour with a hint of salt.

Baked Ricotta is suitable as a table cheese and is a popular ingredient in many Italian dessert recipes.


		Milk Type Used	Cow
		Average Moisture Content
		Energy
		Protein
		Total Fat
		Saturated Fat
		Carbohydrate
		Sugars
		Sodium
		Ingredients	Pasteurised Cows Milk, Whey, Salt, Food Acid
		Cheese Style	Fresh Unripened
		Best Season(s)/Availability	All year
		Maturation Time	Nil
		Optimum Age (Consumption)	7 days
		Appearance	A round golden brown toasted / roast look
		Form/Packsize	2 kg wheel
		Texture/Colour	A mild crusty toasted surface with a flakey pale yellow centre with a semi hard consistency
		Taste Description	A unique blend of a roasted buttery sweet cream and salty flavours
		Storage	Store and refrigerate below 4° Celsius

		Bocconcini Stretched Curd		Mozzarella Stretched Curd
		Caciotta Rocket / Chili Semi Hard		Provola Affumicato Stretched Curd
		Caciotta Plain Semi Hard		Fresh Ricotta Fresh Unripened
		Cherry Bocconcini Stretched Curd		Ricotta Baked Fresh Unripened
		Fior Di Latte Stretched Curd		Ricotta Dry Fresh Unripened
		Fresco Semi Hard		Scamorza Stretched Curd
		Mascarpone Cream		Stracchino Fresh Ripened

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