Made from cow’s milk, this cheese has a beautiful complex flavor thanks to the sweet and grassy milk from alpine pastures and its aging process. It ages for a minimum period of four months in small oak barrels under the residues of the Nebbiolo grapes, the grape used to make Barolo wine. The fruity wine flavors seep into the crumbly paste and create a flavour that is bitey, creamy, sweet, winey, buttery and sharp all at once.
