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category: food/groceries: milk and dairy products: cheese

Ricotta salata al forno

Ricotta salata al forno: Calorific value and nutritional facts

Ricotta al forno

Ricotta salata al forno is, like all other ricotta varieties, a fresh cheese from the group of whey cheeses. It is made in South and Middle Italy from the whey of cow milk and salted during production. Ricotta salata al forno has the typical blunt and conical form of the ricotta baskets. It is sold in portions of about 1 kg. Its surface is dry and brown. This rind is the result of baking in the oven. The interior of the cheese is soft and spreadable. The baking results in a typical taste of melted, slightly salty cheese. Ricotta salata al forno is available at different fat levels.

Ricotta,
Ricotta piemontese,
Ricotta pecorina,
Ricotta romona,
Ricotta salata,
Ricotta salata al forno,
Ricotta sardina,
cheese,
albumin cheese,
blue cheese,
pasta filata cheese,
dessert cheese,
extra-hard cheese,
fat in dry matter,
fat levels,
pulled curd cheese,
fresh cheese,
yellow mould cheese,
yellow smear,
semi-hard cheese,
hard cheese,
cheese varieties,
cheese rind,
rennet,
rennet cheese,
storage cellar,
whey cheese,
grating cheese,
raw milk cheese,
red mould cheese,
red smear,
sour milk cheese,
cheese suitable for slicing,
sweet milk cheese,
soft cheese and
blue-white cheese.


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| Author: Frank Massholder| Translated from German by: Martina Höppner
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