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