Ricotta Making at Rosalba Lab in Pescosolido, Italy.

"Rosalba was late that morning, her mum already turned the heat on to warm up the milk brought from the father earlier in the morning a daily cycle that is repeating since generations. Every morning her father goes to milk the animals at 2 am in order to be ready at 5 for her to take over and start to make what she is been doing since she is born. She silently and patently showed us how she produces the cheese that they sell in their shop n the ground floor."
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