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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.

Text © Dana Facaros and Michael Pauls

Image by visitpavia