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Piedmontese cheese, similar to gorgonzola

Made in the upper Val Susa on the Italian side of Mount Cenis, this artisanal raw cow's milk cheese is also known as moncenisio (on the French side, where it's made as well, it's called bleu de Mont Cenis).

A big gourmet favourite, murianengo originated around the same time as its more famous cousin gorgonzola; similarly it's pressed and punctured to admit air and allow the growth of the mould, then ripened for at least 90 days, but often for a lot longer.

Text © Dana Facaros and Michael Pauls

Images by: icewines