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Ossolano

cow's milk cheese from Lake Maggiore

The Val d'Ossolano rising above Lake Maggiore's west shore is famous for cheese, and this one, first referred to 1006, was given its DOP status in 2017. Partially cooked raw whole milk, it is aged between 60 days and a year, and is known for its distinctive floral aroma. Often used in cooking.

Text © Dana Facaros and Michael Pauls

Image by alicetv