These guys have turned up again in my 'hood. Labelled ricotta pecorina montella,sheeps milk. Imported from Italy.Sardinia in fact. I just smoke them over apple for 6 or so hours. Great addition to a salad like you would fetta.They dry out a bit & have a salty tang. Filled the rest of the rack with provolone piccante.I will pull the ricotta when its gone a biscuit brown. Hot day here 29c,so I may have to add some ice at some point.