Five days of soaking in wine of the same name, herbs, and garlic help transform this cheese into a flavor bomb. Herbaceous and complex.
- MILK: pasteurized cow’s milk
- TASTING: creamy, slightly springy, irregular holes, garlic, onion, buttery when melted
- SERVING: melt with speck for truly decadent grilled cheese
PAIRING: Lagrein wine, old world reds
- REGION OF ORIGIN: Italy
- MADE IN ITALY