Bontà Sarda
The production of the ricotta cheese takes place by heating the whey of sheep’s MILK at a temperature of about 90 °C. This leads to the whey proteins coagulation that forms surface-emerging white flakes. Cylindrical shape. Semi-hard, compact, white product, slightly salty taste. Cylindrical shape, flat surfaces
INGREDIENTS: sheep's milk whey, salt.
ORIGIN OF MILK: ITALY
ALLERGENS: MILK / LACTOSE
| NUTRITION FACS | |
| Average values for 100 g of product | |
| Parameter | |
| Energy | kcal 290 - kJ 1220 |
| Fat | 21 g |
| of which matured | 12 g |
| Carbohydrates | 7,7 g |
| of which sugars | 7,7 g |
| Proteins | 18 g |
| Salt | 1,50 g |