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	<title>Ricotta frisca di Piecura cheese - Revision history</title>
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	<updated>2026-04-21T09:01:21Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<updated>2017-01-15T15:33:53Z</updated>

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[[Image:Ricotta frisca di Piecura cheese.jpg|thumb|300px|right|Ricotta frisca di Piecura cheese]]&lt;br /&gt;
[[Ricotta]] frisca di Piecura aka &amp;#039;&amp;#039;&amp;#039;Ricotta fresca di pecora&amp;#039;&amp;#039;&amp;#039; is produced with [[Ewes|ewes]]&amp;#039; [[Whey|whey]] with added [[Milk|milk]].  Rindless, it is very creamy and white, with a round shape, a diameter of 20cm and a height of 30cm.  It is not matured as it is consumed fresh.  It is produced in many parts of Sicily, including Vizzani, Monterosso Alma, S. Fratello and Bivona.&lt;br /&gt;
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{{CheeseContact}}&lt;br /&gt;
[[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:Sicilia cheeses]]&lt;br /&gt;
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		<author><name>Chef</name></author>
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