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