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	<title>Ricotta fresca di bufala cheese - Revision history</title>
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		<title>Chef at 12:49, 24 March 2013</title>
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		<updated>2013-03-24T12:49:42Z</updated>

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[[Image:Ricotta fresca di bufala cheese.jpg|300px|thumb|right| Ricotta fresca di bufala cheese]]  &lt;br /&gt;
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Ricotta fresca di bufala is a rich, fresh [[cheese]] produced from buffalo [[whey]] in the provinces of Caserta, Naples and Salerno.  &lt;br /&gt;
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The [[cheese]] is made using the leftover [[whey]] from the production of other [[cheeses]] such as [[Mozzarella di Bufala Campana cheese| Mozzarella di bufala]] or Provoletta.  Indeed, the name ‘ricotta’ literally means ‘re-cooked’ and is derived from the fact that the [[cheese]] is made by heating the [[whey]] from another cooked [[cheese]].&lt;br /&gt;
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The [[cheese]] is slightly grainy, but smoother than cottage cheese and it is white and moist with a slightly sweet flavour..  It is creamy with a slightly tangy bite, and a smooth finish.  It is usually sold in [[vacuum packs]] of about 300 g.&lt;br /&gt;
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[[Category:Ingredients]]&lt;br /&gt;
[[Category:Dairy products]]&lt;br /&gt;
[[Category:Cheeses]]&lt;br /&gt;
[[Category:Italian cheeses]]&lt;br /&gt;
[[Category:Campania cheeses]]&lt;br /&gt;
[[Category:Buffalo milk cheeses]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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