About 10% whole milk is added to the whey and the mixture is heated (hence the Italian name ricotta, meaning recooked), and skimmed. The skimmed thin cream is placed into round wicker baskets and drained. This produces the requeijao, literally "re-cheese", low in fat and according to local tradition, it may be served with honey, pumpkin jam, or merely sprinkled with sugar and cinnamon.The best known requeijao is from Serra da Estrela, followed by that from the Saloios region near Lisbon.
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