The product
Ricotta di Capra Qualità Oro
Ricotta made with whey and goat's milk
Code:
20841
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
300 g approx
Minimum order:
1 piece
| Description | Ricotta produced by the Castellan Dairy with whey and goat's milk |
|---|---|
| Appearance | It has a square shape and white color, with the signs of the basket |
| Taste | Sweet and delicate, with lactic notes and slight hints of ircini barely perceptible |
| Maturing | Not expected |
| Suggestions | Excellent natural, it is also suitable as a filling for fresh pasta, savory pies and desserts |
| Ingredients | Goat's MILK whey, pasteurized goat's MILK, salts |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 300 g approx |
| Packaging | In tub with mold and lid |
| Storage Conditions (packaged products) | Keep refrigerated at +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 916 kJ / 221 kcal Fat: 19 g of which saturates: 15 g Carbohydrate: 2,5 g of which sugars: 2,1 g Protein: 10 g Salt: 0,75 g Typical value per 100 g |
The producer
Caseificio Castellan - Rosà (VI) - Veneto
Why we chose them
It was 1969 was when Urbano Castellan and his wife Armida, decided to buy a small family diary around Rosà, Vicenza province, quite close to
Bassano del Grappa. Next to the diary there were few farmers as well that could guarantee them the milk for cheese production. At the beginning
the cheese production was very limited and had to do with just Caciotta and Asiago cheese. After few years, Urbano realized how important was
the
differentiation from competitors and he started producing Stracchino. Demand was picking up very fast and the existing diary became too small
very
quickly. Five years later the company moved to the current location. Today the second generation - Sara, Sonia and Manola - lead the company.
Castellan sisters impressed us with the quality of their products and for the strategic choices they have done in order to distinguish their brand. The
milk is collected every day from farmers spread in a ray of 12 km from the company. The oldest breeders supply the company since 1969! The
production process is traditional, meaning that it needs a significant human effort to turn the stracchino often and patience to wait 7 days until the
Stracchino has given away the excess of its whey
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