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fresh cow or goat's milk cheese

A rare cheese, hand salted and shaped into little cylinders from the Valle Brembana north of Bergama, with a fresh, tangy taste. It is usually eaten within a day or two, and yellows with age. A Slow Food favourite, it's hard to find outside of the area where it's made.

Ark of Taste: Agrì di Valtorta

Text © Dana Facaros and Michael Pauls

Images by: nutritomagazine