Ricotta affumicata di Mammola is made from the whey of goat's milk. The cheese has a soft, velvety texture, a slightly salty and fresh flavor, and a distinct smoky aroma imparted during the production process. After coagulating goat's milk with fig branches and ladling the curds into molds lined with mountain ferns, the cheese is smoked over fresh chestnut or heather wood, creating its unique flavor profile.
Traditionally produced by shepherds in mountainous areas to preserve fresh ricotta, it has become a beloved regional specialty enjoyed sliced on toasted bread, drizzled with olive oil, or paired with jams and aromatic white wines. Its cylindrical shape with a mushroom-like top is distinctive, and it is celebrated annually in Mammola during the Festa della Ricotta Affumicata, held on the first Sunday of July.
This cheese is a culinary symbol of Mammola's heritage and is cherished both for its traditional production methods and its rich, smoky flavor.
