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Our Cheeses
Baked Ricotta
Bocconcini
Buffalo Mozzarella
Buffalo Ricotta
Burrata
Caciotta
Caciotta Rocket & Chilli
Cherry Bocconcini
Dry Ricotta
Fior Di Latte
Fresco
Fresh Fior Di Latte
Fresh Ricotta
Mascarpone
Smoked Fior Di Latte
Stracchino
Read more about our fresh, handmade cheeses below:
Dry Ricotta

Part of the fresh unripened cheese family, Dry Ricotta is a firmer version of the fresh variant.

The word Ricotta means "recooked" and is made by heating the whey from another cooked cheese and combined with skim milk or standard pasteurised milk. Paesanella combines pasteurised cow's milk and whey to produce our delicious dry ricotta.

Dry Ricotta cheese is firmer than cottage cheese but grainier, is white, less moist than the fresh variety of ricotta and has a mild sweet flavour with an added hint of salt.

Dry Ricotta is a popular ingredient in many Italian pasta recipes like Ravioli and Tortellini and is suitable for use in many gourmet dessert cakes and dips.
       
    Milk Type Used Cow
    Average Moisture Content 72.5 g/100 g
    Energy 647 kJ/100 g
    Protein 12.8 g/100 g
    Total Fat 10.6 g/100 g
    Saturated Fat 7.3 g/100 g
    Carbohydrate 2.2 g/100 g
    Sugars 1.1 g/100 g
    Sodium 184 g/100 g
    Ingredients Pasteurised Cow's Milk, Whey, Salt,
Food Acid
    Cheese Style Fresh unripened
    Best Season(s)/Availability All year
    Maturation Time Nil
    Optimum Age (Consumption) 14 days
    Appearance Rippled white surface in a wheel shape
    Form/Packsize 2 kg colander bowls
    Texture/Colour White in colour and firm moist brittle consistency
    Taste Description Solid sweet creamy milk flavour with a mild saltiness
    Storage Store and refrigerate between 1° to 4° Celsius
  Baked Ricotta Dry Ricotta
  Bocconcini Fior Di Latte
  Buffalo Mozzarella Fresco (Fresh Pecorino style)
  Buffalo Ricotta Fresh Fior Di Latte
  Burrata Fresh Ricotta
  Caciotta Mascarpone
  Caciotta with Rocket & Chilli Smoked Fior Di Latte
  Cherry Bocconcini Stracchino
     
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