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Plaisentif
mountain violet cheese
Made since the 15th century in the lofty meadows of the Val Cluson and marked with a 'P', this rare cheese is made from milk from the first alpine grazing, when the grass is filled with mountain violets, and aged for at least 60 days.
It's celebrated the third September at Perosa Argentina's fiera di Poggio Oddone.
Text © Dana Facaros & Michael Pauls
Images by Jerzy Opiola, menteloc