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maschèrpa

Alpine ricotta

Made in the Bitto Valleys of Lombardy's Sondrio, Bergano and Lecco province from the whey left over from the production of Bitto Storico. It can be aged, with a nutty rind, but is delicate and difficult to keep at its best.

Text © Dana Facaros and Michael Pauls

Images by: formaggiobitto