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This Ricotta is made from the whey that separates from the goat’s milk in the production of the cheeses. 10% of whole milk is added to the heated whey, and this mixture is heated again until it reaches a temperature of approximately 85°C. The ricotta is removed from the vat with a slotted spoon and placed in perforated baskets, where it is allowed to drain.

AZIENDA: Azienda Agricola Cottino Giorgio