Monday, April 26, 2010

Young ricotta stagionata seduces with texture (source: SF Gate)

Cheesemaker Giovanni Samela uses his own and, sometimes, his brother's sheep's milk to make perhaps the most intriguing ricotta salata I have ever had. In fact, the Bay Area importer prefers to call the cheese "ricotta stagionata" (aged ricotta) because th... (source: SF Gate) - Share on Twitter - Share on Facebook - RSS feeds and Widgets on
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