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	<title>Ricotta di pecora toscana cheese - Revision history</title>
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	<updated>2026-04-19T08:31:22Z</updated>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Ricotta_di_pecora_toscana_cheese&amp;diff=158087&amp;oldid=prev</id>
		<title>JuliaBalbilla at 17:44, 19 December 2012</title>
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		<updated>2012-12-19T17:44:03Z</updated>

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&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;lt;!-- seo --&amp;gt;&lt;br /&gt;
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[[Image:Ricotta di pecora toscana cheese.jpg|thumb|300px|right|Ricotta di pecora toscana cheese]]&lt;br /&gt;
Ricotta di pecora toscana is a soft [[Ewes&amp;#039; milk cheese|ewes&amp;#039; milk cheese]] from Tuscany.  It is produced by bringing [[Whey|whey]] up to 90°C to force the ricotta to the surface which is then collected and placed in perforated moulds on wooden boards to allow drainage.  After draining, the [[Cheese|cheese]] is packaged in plastic trays.  The [[Cheese|cheese]] is produced from November to June.  It is shaped like a truncated cone, has a milky, sweet and mild flavour and a creamy and spongy 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:Toscana cheeses]]&lt;br /&gt;
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		<author><name>JuliaBalbilla</name></author>
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