These guys have turned up again in my 'hood. Labelled ricotta pecorina montella,sheeps milk.
Imported from Italy.Sardinia in fact. I just smoke them over apple for 6 or so hours.
Great addition to a salad like you would fetta.They dry out a bit & have a salty tang.
Filled the rest of the rack with provolone piccante.I will pull the ricotta when its gone a biscuit brown.
Hot day here 29c,so I may have to add some ice at some point.