Light, medium aged, unpressed raw goat's milk cheese made in the mountains of the Valtellina, in the old fashioned way. It comes in a large flat cylinder, the rind stamped with a goat as a sign of authenticity. It's a white, sweet table cheese, best eaten at room temperature. It's good with red wine or can substitute for Fontina on polenta.
Images by: Gildo Formaggi