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Scuete fumade
smoked ricotta
One of the most popular cheeses in Friuli, this ricotta-like cheese is hung in linen bags to drain, then placed on rush mats and smoked for two days, then dried for a month. It can be flavoured with special herbs for pasta dishes, or left to dry, mature and develop more intense flavours, then grated.
Text © Dana Facaros & Michael Pauls
Image by tosoniformaggi