strong and square

Made in the village of Pizzocorno in Pavia province's Valle Staffora, this crumbly powerful-smelling cow's milk cheese is made from whole, unpasteurised milk from an evening and morning milking and aged for 40 days. With an after-taste reminiscent of truffles, it's often used in focaccia and risotto, and is famously good with pears.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play