Produced in the Italian Alps since the 12th century, this is a classic farmhouse-made cheese from unpasteurized milk. Its texture is semi-hard in the Comte'-style – good for fondues and cooking, but equally at home as part of a cheeseboard selection. Nutty and woody in flavour.
INGREDIENTS: Raw cow's MILK, salt and rennet.
Allergy Advice
For allergens see ingredients in bold.