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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.
Text © Dana Facaros & Michael Pauls
Image by formaggiobitto