La Pec Ricotta Toscana di Pecora

The word “ricotta” derives from the Latin word “recoctus”, which indicates the annealing of the
whey that separates from the curd after cheese production. When the whey is heated up to
about 80-85°C, the white flakes rise to the surface: it is from the union of these flakes that the ricotta is born.
Our La Pec ricotta is a high quality product, obtained exclusively from sheep’s whey with a generous addition of whole sheep’s milk directly into the boiler, which makes the taste even richer and more enveloping; the texture is soft and creamy, the flavour is balanced and slightly savoury due to the addition of salt.