Aosta, Unpasteurised Cow's Milk

Produced in the Italian Alps since the 12th century, this is a classic farmhouse-made cheese, full-flavoured, from unpasteurised milk. Its texture is semi-hard in the Gruyere-style – good for fondues and cooking, but equally at home as part of a cheeseboard selection. Flavours are nutty and woody, with an almost mushroomy quality with a little age.

Pairs well with Barolo Riserva ai Fondatori and Dolcetto D'Alba