Smoked Ricotta Cheese

Smoked Ricotta Cheese
(photo by: Archivio Parco Nazionale Dolomiti Bellunesi)

Traditional Agri-Foodstuffs

After heating the whey to a temperature of 90-100°C, salt and vinegar are added in precise proportions.
The curdled part is gathered and put to drip for some hours in fabric bags. The remaining solid part is placed under some presses for one night.
After being dry salted, ricotta gets smoked with green conifer wood.

Producers joining Carta di Qualità