Spicy dried ricotta 300g

The spicy dried ricotta is produced by Milk Coop and is available for online sale. The spicy dried ricotta is a kitchen classic, much appreciated grated over a nice plate of pasta or used to make various recipes. The goodness of this product comes from a careful selection of raw materials. As well as from the completely artisanal processing of the milk.

The spicy dried ricotta

The milk used to obtain this special spicy dried ricotta is that of sheep and cows typical of the Irpinia pastures. Especially those that cross the area of the Picentini Mountains and the Bagnoli Plateau. Immersed in nature, these animals are free to graze in the pastures, feeding directly from the land. Their diet, well controlled and in no way adulterated by chemical feed, means that the milk is enriched with nutrients and unmatched organoleptic properties. The intent to bring only genuine flavours to the table, therefore, also translates into the use of traditional processing methods whereby, with the great skill of the cheesemaker and his staff, the ricotta obtained from the whey is hand-sieved and then left to age for about 1/6 months in special cells with controlled ventilation, humidity and temperature. To add a further special touch, in some cases we add chili pepper into the mixture, thus obtaining the spicy aged ricotta. Available therefore in the spicy variant, the aged ricotta we produce has a fairly intense ivory colour and a compact texture. The spicy dried ricotta is sold online at a price of Euro 4.00 and weighs approximately 300 grams. Ours is a company with ancient roots, which has passed down milk processing from generation to generation.

Our cooperative

It was 1800 when it all began. Since then, over 200 years have passed and the Azienda Agricola Nigro has transformed into the Milk Coop Cooperative, joining forces with 8 members who daily contribute the Bagnolese sheep's milk for the production of pecorino cheese and, for the production of other types of aged and fresh cheeses, cow's milk coming from the Irpinia and Sannio pastures. The years have passed but our philosophy has always remained the same: âto keep cheese-making as tradition dictates, always aiming to further improve the ancient production techniquesâ. The milk of the Milk Coop Cooperative comes from native Campania breeds, raised with the utmost respect for their nature. In the Cooperative's farms, the animals' natural pace and rhythm of life are respected, and they are left free to choose among the countless wild herbs of their pastures. This biodiversity gives the milk they provide truly unique organoleptic and sensory properties. For this reason, the semi-hard, aged and fresh cheeses produced by the Milk Coop Cooperative are seasonal and zero-mile (locally sourced).