Description A nutty, full-flavored cheese from the Pusteria Valley in the Dolomites. Similar in appearance and flavor to open-eye swiss. Semi-firm paste with open eyes throughout, this is Italy’s iteration of what we know as an open-eye swiss. Tangy and piquant with a buttery finish. MILK: pasteurized cow’s milk TASTING: semi-firm, tangy, piquant, buttery SERVING: cheese sauces for root vegetables, fondue PAIRING: farmhouse ale beers., light-bodied red wines, e.g. pinot noir REGION OF ORIGIN: Italy MADE IN ITALY Please expect some variation, up to 5%, on your hand-cut piece of cheese
