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Fallone di Gravina
A very, very fresh cheese
Sometimes eaten on the day it’s made, this soft, compact full fat cheese from Gravina is made with raw or pasteurized sheep’s milk with the addition of 10-15% goat's milk. The curd is finely chopped and freed from the whey by hand then formed in plastic molds.
Text © Dana Facaros & Michael Pauls
Image by Antonio Cucco (Antucco; Transfered by Diádoco)