CANDEGGIO CHEESE PRODUCTION
Light, soft and tasty. Light cottage cheese obtained by heating the whey after the extraction of the curd, with the addition of fresh milk...
Usually sold in these sizes:
Gr. 0,500 - Gr. 0,800
The whey is brought to a temperature of 83 degrees, only at this point the outcrops of ricotta emerge.
During the warm-up of the whey to the temperature of 65 degrees fresh milk is added, in a percentage of 10%.
Once the Ricotta emerged, it is removed and placed in the specific sieves. Once it is cooled down is packaged and sold.