Seirass di Latte or Ricotta Piemontese is mistakenly associated with a dairy product of the "ricotta" type. In fact, its production technique makes it a cheese in its own right, as it is the result of acid and rennet coagulation of milk. Unlike other ricottas, this one is produced exclusively from milk, in the past mainly sheep’s milk, now only cow’s milk. The shape is traditionally that of the characteristic rounded cone that derives from the use of cloth sewn to form a cone. Weight from 1.0 to 1.5 kg, although more recently smaller sizes have appeared in order to meet consumer demands. As for the other fresh ricottas, it is not possible to talk about rind. The paste is white, moist, soft, with a very fine texture and meltable in the mouth. Sweet milk flavour, delicate, very pleasant and velvety to the palate, the taste is very different from the classic ricotta for softness and sweetness.
