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whole cow's milk cheese from the Bergamo valleys

A hard white cheese with a delicate grassy aroma, made all year round from the raw milk of cows grazed in the Valle Brembano. Mostly eaten as a table cheese, often with honey and pears. but also grated over polenta. Designated PAT.

Text © Dana Facaros and Michael Pauls

Image by MatthewGhera, Creative Commons License