Once the curds have formed and have begun to float to the top of the mixture in the cauldron, the cheese maker is on a schedule. Careful to not overcook the curds, he removes them from the heat and then methodically scoops the now ricotta cheese into a different set of plastic baskets that are on a sterilized stainless steel, angled table. The baskets once again allow the whey (serio di latte) to drain from the curds. This left over whey is fed to animals (It’s packed with protein.) or discarded. The laddleing of the curds is a careful, almost meditative process.

Now, my friends, this is the time to get your bowls and spoons ready!