APPENNINO

It is processed with fresh pasteurised whole cow's milk and cultures. It is matured for about 1 month or more. As it matures the flavour becomes more pronounced. The rind varies in colour, depending on the age of the cheese and has a subtly nutty. The interior is compact and at the same time granulated. It is delicious eaten as a table cheese or on an antipasto platter. And it’s a wonderful compliment to other dishes, such as salads, pastas, soups, Bruschetta and more!Can be grated and, with its slight piquant flavour it is great on pizza and specialty breads, soups and salads, pasta, sauces, salad dressings or anywhere you want to heighten flavour!