Traditional hard cheese from Piedmont, which is hand made from pasteurized cow, sheep and goat milk hand
Ripens in a cover made from pressed Nebbiolo grapes, from which Barolo wine is also made
Yellow, slightly crumbly interior with black-blue natural rind
Fat content: 45 % fat, dry weight
Taste: characteristic, distinctive, aromatic
Ripening time: at least 5 months in the centuries-old cheese cellars of Valcasotto
