Smoked Friulian Ricotta

It is made with the whey left over from the production of Malga cheese.
The whey is brought to near boiling point in a copper boiler and mixed with a small amount of soured whey, combined with aromatic wild herbs (this mixture is called “sitz”).
In some areas of Friuli, smoked ricotta is also called “Scuete (Frante)” or “Puìna”.
After being drained and salted, the ricotta is smoked over beech wood embers in a special room.
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