Ricotta

The consistency, characteristics and usage are very similar to curd cheese, but riccota is softer and less acidic. It contains only fast-digesting milk proteins and is therefore suitable for small children, seniors and diabetics. It has a high nutritional value but low fat content and also low energy value. The most valuable ingredients include calcium, phosphorus and vitamins A and B2. Storage does not change its taste.

For its excellent taste it can be consumed separately, but also wherever curd cheese is used. It is suitable as an alternative for curd cheese, for spread and filling preparation, as an ingredient for fruit salads, sauces, desserts, pastries, pasta, potatoes.