Aged in underground cellars on silver fir shelves for about 60 days, this hard-to-find pasteurized cow's milk cheese from Piedmont Italy is dry and crumbly with a buttery, clean taste and residual tang.
An excellent table cheese, it is perfect when paired with a condiment such as Mostarda de Uva, and/or a classic Piedmont wine such as Marengo Nebbiolo d'Alba (the poor man's Barolo; more fruit less oak).
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