www.rusticocooking.com
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In the site:
Thousands of years later, we still use rennet obtained from calf's stomach to separate the whey from the curds in milk; in other words, to make cheese.
When fresh, excellent doused with olive oil and a sprinkling of black pepper or for stuffing focaccias and for cooking; when aged, good for grating.
Gastronomia Fratelli Belloli, a well-stocked cheese shop in Arona, by the Lago Maggiore in Piedmont.
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