Organic Ricotta with Mountain Herbs
As featured in Wine Spectator, cousin Nunzio’s ricottas are listed in the Slow Food Book of Italian Cheese and Ark of Taste. This is an organic, sheep's milk ricotta from Abruzzo with a seasoned exterior. It is made from organic, raw "Sopravvissana" sheep milk whey, seal salt, rennet and mountain herbs. The cheese is basket aged for the first month and then allowed to mature and ripen for two months or more in the cave. This is an earthy, farm-made cheese. It's and aged for 3 to 9 months and is pungent and full of life; its herbed exterior of pereroncino, thyme and rosemary imbues flavor and color. The milk tastes of the wild herbs and flowers the sheep graze on. The dark skin forms from the microbes in the cave interacting with the herbs, similar to Scorza Nera.
The black skin comes from natural mold and protects the ricotta inside keeping it rich and very delicate. Full flavoured, spicy, creamy and intense. Nunzio Marcelli says this cheese tastes of the flower of the sheep.
Sheep, Aged 3-9 months