Parco delle Alpi Marittime

It is the famous whole sheep's milk ricotta, with a white color and a light consistency.
The classical cone shape is given by the cloth closed at the corners, where ricotta is placed for the whey draining. After being salted and smoked, it matures for three months, and gives birth to mature seiras. If the maturation takes place in a terracotta or glass jar, the famous brous 'd seiras is obtained: it is a fat cream ideal to spread, with a strong and spicy taste, legacy of a very ancient cheese-making tradition.