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Maschèrpa

Alpine ricotta

In the alpine valleys of Lombardy's Sondrio, Bergamo and Lecco provinces, Maschèrpa is made 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.

Cheeses & Dairy Products

Lombardy

Text © Dana Facaros & Michael Pauls

Image by formaggiobitto