Ricotta di pecora massese cheese
Ricotta di pecora massese is a soft ewes' milk cheese from the Tuscan province of Massa-Carrara. Whey is heated to force the ricotta to the surface which is then collected and placed to drain in moulds that are in turn placed on wooden boards; after draining the cheese is packaged in trays. To facilitate transport and storage, it is then set on a bed of tender beech leaves and twigs which are then twisted to form a perfect wrap. It is white in colour, has a delicate flavour and weighs 300g.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.