Compact in shape, its taste is unmistakably definite – rich smoky flavor and smooth texture, reminiscent of the aromas and flavors of the mountains that surround the region.
To make ricotta affumicata, the milk from Bruno Alpina cows is first heated and then salt and vinegar is added. The coagulate rises to the surface, where it is collected and transferred to cloth sacks. The sacks are then hung to drain for several hours and afterward; their contents are pressed and dry-salted. This ricotta takes one week to mature, during which time the cheeses are smoked over green conifer wood or Beachwood fires. After maturing for about a month, the cheese is then hard enough to be suitable for grating. Ricotta Affumicata is ideal for grating over pumpkin or pasta dishes with pumpkin.