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	<title>Pecorino in botte cheese - Revision history</title>
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		<title>JuliaBalbilla at 11:47, 15 January 2012</title>
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		<updated>2012-01-15T11:47:23Z</updated>

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|description=Pecorino in botte is a ewes&amp;#039; milk cheese produced in Fano, in the province of Pesaro and Urbino in the Marche region of Italy&lt;br /&gt;
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[[Image:Pecorino in botte cheese.jpg|thumb|300px|right|Pecorino in botte cheese]]&lt;br /&gt;
[[Pecorino]] in botte is a [[Ewes&amp;#039; milk cheese|ewes&amp;#039; milk cheese]] produced in Fano, in the province of Pesaro and Urbino in the Marche region of [[Italy]].    After maturing for a couple of months, the [[Cheeses|cheeses]] are stored for a further 2 months amongst [[Walnut|walnut]] leaves in oak barrels which still have the aroma of [[Wine|wine]].  They are then left to aerate for 10 days on wooden boards.  The rind is dark in colour with imprints of the walnut leaves and the pale yellow interior has a fine texture.&lt;br /&gt;
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]&lt;br /&gt;
[[Category:Ewes&amp;#039; milk cheeses]]&lt;br /&gt;
[[Category:Italian cheeses]]&lt;br /&gt;
[[Category:Marche cheeses]]&lt;br /&gt;
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		<author><name>JuliaBalbilla</name></author>
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