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Country and Region of Origin: Friuli Venezia Giulia and Veneto provinces of Italy

Type of Cheese: This is a cow's milk cheese that is sold in three ways based on the aging time of 60 days up to 10 months: fresh, middle and aged. It is made with milk from two milkings and is partially skimmed. It was originally a monastery produced cheese that has recently been awarded the status of D.O.C. - denominazione di origine controllata - meaning the cheese is produced in a specific region of Italy following well-defined traditional procedures to preserve its authenticity.

Texture: The fresh cheese is soft and smooth. The more aged it becomes, the drier and more granular the cheese.

Rind: A brown shade that becomes hard with aging.

Tasting Notes: The fresh cheese is characterized as sweet. As it ages, the cheese takes on a certain piquancy.

Wine Pairing: Pair with a Sauvignon Blanc.

Serving Suggestions: This cheese can work as both a table cheese or grating cheese and can be served as part of any course in your meal.