Easter often is associated with the candy aisle, and its tempting display of rainbow-hued jelly beans, foil-wrapped chocolate eggs and bright-yellow marshmallow Peeps.

For an 85-year-old cheese company in Verona, the 40-day Lenten season is punctuated not by sweets but by an unusual cheese product that for two days each week leading up to Easter puts its small staff into curd-making overdrive. And no, it's not the ricotta on which the family has built its name over three generations.

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Source: http://www.post-gazette.com