Ricotta with pebbles: Ricotta with pebbles is a cheese resulting from the process used in Corsica to boil the annealing of goat's or sheep's milk with heated stones. In the region of Sartène, the shepherds staying in the mountains make a special rigotte (a small cylindrical mold) for their personal needs by throwing almost incandescent pebbles into the milk. The boiling is almost instantaneous.
They cool it to 35 ° C, pour the rennet into a cup of ...
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