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Ricotta di pecora pistoiese cheese
From Cookipedia
Ricotta di pecora pistoiese is a soft ewes' milk cheese from the Tuscan province of Pistoia. The milk from two milkings is used and is filtered through cellulose. It is heated in a copper vat to 35-38°C and then allowed to rest for 20-40 minutes. The curd is cut with a tool called "chiova", and then allowed to drain through moulds. It is a white, cone-shaped cheese and weighs 1-1.5kg.
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