Product Profile:
| Name |
Paesanella Baked Ricotta |
| Code |
RICBA |
| Producer |
Paesanella Cheese Manufacturers |
| Origin |
Sydney, Australia |
| Milk Stock |
Cows |
| Rennet Type |
Not used to make this product |
| Format |
Cryovaced bag |
| Size |
2Kg approx. |
| Minimum Order |
1 unit (MUST BE PRE-ORDERED) |
| Qty Per Box |
4 units |
This product must be pre-ordered, call our Sales Team on (02)96671677 for further details.
NOTE: It can take up to and sometimes over 2 days to recieve the product once ordered, please bare this in mind when concidering for your menu or retail application.
The word Ricotta means "recooked" and is made by heating the whey from another cooked cheese and combining with skim milk or standard pasteurised milk. Paesanella combines pasteurised cow's milk and whey and bakes the ricotta to a golden crust to produce its delicious Baked Ricotta.
Baked Ricotta cheese is firmer than Dry Ricotta cheese but much grainier, is golden brown crusted with a pale yellow centre, is less moist than the fresh and dry varieties of ricotta and has a mild sweet flavour with a hint of salt.
Baked Ricotta is suitable as a table cheese and is a popular ingredient in many Italian dessert recipes.
|
NUTRITIONAL INFORMATION
|
| servings per pack: serving size: |
| |
per serve |
per 100g |
| Energy |
kj |
669kj |
| Protein |
g |
12.9g |
| Fat, Total |
g |
10.6g |
| - Saturated |
g |
7.3g |
| Carbohydrates |
g |
2.3g |
| - Sugars |
g |
0.9g |
| Sodium |
mg |
202mg |
| Ingredients: Pastuerised Cows Milk, Whey, Salt, Food Acid |
Information for this profile sourced from AOAP Staff & Paesanella Cheese Manufacturers website http://www.paesanella.com.au/