Ricotta has a delicate flavour and is particularly common in areas with a strong grazing tradition. Once the body of the Pecorino has been removed, the remaining liquid is heated at 90-92° until the flakes of ricotta begin to form. The flakes are then removed and placed into cane baskets which allows the remaining liquid to drain off. There are several types of ricotta - sheep's milk, mixed, pasteurised - and also a range of artisanal varieties made with the addition of herbs, chilli pepper or truffle. Seasoned ricotta (matured under ash, made with bran or liqueur) can also be found, evoking the ancient flavours and traditions of Umbria.