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Ricotta piemontese is a fresh cheese made from cow milk. It is produced in the Italian region Piedmont. Like all other ricotta varieties Ricotta piemontese is a whey cheese. It is sold in cylindrical form, 10 to 15 cm in diameter, 8 to 10 cm high and 1 to 1.5 kilogram heavy. Its rough white surface shows traces of the baskets the ricotta lies in to drain. Its equally white interior is grainy to crumbly but soft in consistency. Its taste reminds of quark and it has a fat content of 20 to 30 percent fat in dry matter. Ricotta pecorino is a firmer and richer variety of Ricotta piemontese.

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