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Ricotta forte cheese
From Cookipedia
Ricotta Forte is a specialty of Puglia, in particular, but is also produced in Basilicata. The milk, which can be a mixture of ewes' and goats' milk is heated 90°C, followed by a phase of acidification of several days and 4 months of maturation in clay containers. It has a pungent flavour and a very soft and creamy consistency. It is usually sold on jars of 100g.
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