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Story summary
- The newsletter showcases ricotta’s low-waste origin, noting it is made from leftover whey after cheese production.
- It offers quick-prep ricotta dishes such as a three-minute ricotta-lemon ring cake and savory frittatas.
- It contrasts fresh ricotta from Westcombe in Somerset with pasteurised supermarket versions, noting texture differences.
- It invites readers to subscribe for the full weekly Feast newsletter.
