Grating Ricotta with Red Pepper
A fresh sheep’s milk ricotta that is pressed, salted and naturally matures to be ideal for grating. A small ricotta cheese with a characteristic truncated cone-shape reminiscent of ancient Sardinian Nuraghi. The taste is savory and intense, with bursts of spice from red peppers. The Ricotta Montella inside is hard and compact, white in color and slightly crumbly when cut. The rind is not smooth but with wavy lines because of the traditional molds used to produce it.