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sheep's milk cheese from the Cilento

Specialist cheese made in small quantities and aged in the caves in Castelcivita, in the heart of the The National Park of Cilento and Vallo of Diano. The rind is covered in the fragrant ashes of myrtle wood, from bonfires lit on 13 June for the festa di Sant' Antonio, which lend cinerino ('little ashy') its distinctive Mediterranean taste.

Text © Dana Facaros and Michael Pauls

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