The Brus da Ricotta is a fermented sheep’s milk ricotta to which, sometimes, is added chilli or black pepper, coarsely chopped. It has a spherical shape and a homogeneous cream colour or with multicoloured dots, depending on the flavourings used. The weight varies between 150-200 g. The rind is non-existent and there is only a drier peripheral thickening. The paste is crumbly, soft and slightly grainy. The smell is delicate in the young product and becomes intense in the mature product. The flavours are pronounced and strong, especially if the product has been flavoured with chilli or black pepper.
