Buffalo milk is a delightful contradiction in flavours and textures; at once lactic, and acidic but sweet, rich and creamy. This is a little firmer than a traditional cows’ milk ricotta, as it’s higher in protein. It is also creamier and richer, with a sweet aftertaste.
Buffalo ricotta is an Italian whey cheese made from buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Buffalo ricotta curds are creamy white in appearance, and slightly sweet in taste.
Buffalo Whey, Pasteurised buffalo Milk,Food Acids (260, 330) Salt. Contains traces of cows milk.
Keep refrigerated below 4°C.
Consume within 3 days of opening.
Best consumed at room temperature.