I had a fair amount of the orange-lemon cheese left over after the Beggar's feast, and I just couldn't waste it.
After a bit of searching, I found a recipe for Savillum (Cato 84) in "A Taste of Ancient Rome" by Ilaria Gozzini Giacosa.
I didn't use the redaction in the book, and I didn't look up the equivalents to the period terms of measurements,
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