Ricotta Affumicata

"Development from the mountainous region of Friuli, created to prevent the ricotta from spoiling before it was transported down the mountain, cheese makers would smoke the ricotta to make it last longer. We have adopted this classic recipe by smoking our ricotta fresca with pecan wood giving it a Texas flavor. The compact smooth texture and sweet smoky flavor is a perfect fit grated on any dish." Andrea Cudin - Lira Rossa Cheese