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Cave cheese from the Carso


Dario and Sandra Zidarič creates this cheese in the Carso, the Karst landscapes above Trieste, where their 100 cows graze on a huge variety of wild herbs and grasses. Jamar is a raw milk cheese aged 70m down in a cave with 90% humidity, resulting in intense aromatic cheese. They also produce Tabor among other artisanal cheeses.

Text © Dana Facaros and Michael Pauls

Image by formaggi zidaric