A nutty, full-flavored cheese from the Pusteria Valley in the Dolomites. Similar in appearance and flavor to open-eye swiss.
Semi-firm paste with open eyes throughout, this is Italy’s iteration of what we know as an open-eye swiss. Tangy and piquant with a buttery finish.
- MILK: pasteurized cow’s milk
- TASTING: semi-firm, tangy, piquant, buttery
- SERVING: cheese sauces for root vegetables, fondue
PAIRING: farmhouse ale beers., light-bodied red wines, e.g. pinot noir - REGION OF ORIGIN: Italy
- MADE IN ITALY
