A fine pale grainy hard cheese made since the Middle Ages in one dairy from the milk of cows grazed in the protected reserve Adda Sud Park. It's aged for at least 18 months, is naturally lactose-free (they also make a vegetarian rennet-free version). Its distinctive black rind is made by rubbing the wheels with umber clay, carbon and grape seed oil. The Milanese traditionally use it in their famous saffron risotto.
Image by Thomon, Creative Commons License