A nutty, full-flavored cheese from the Pusteria Valley in the Dolomites. Similar in appearance and flavor to open-eye swiss.
- MILK: Pasteurized cow’s milk
- TASTING: 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.
- SERVING: Melt into cheese sauces for root vegetables or as part of your next fondue lineup. Pair with light bodied red wines like pinot noir and farmhouse ale beers.
- REGION OF ORIGIN: Italy, Trentino
- MADE IN Italy
