Cheese DOP is produced between May and October from raw cow’s milk from cows raised in alpine pastures, fed on pasture. Savory, with distinct but entirely pleasant floral sensations. The under crust has a stronger and more assertive taste while aromatic sensations are prevalent in the heart. Perfect for creaming a risotto or gnocchi dish, with a little milk to make a cream for ravioli or even in the filling. Also worth trying with chestnut honey.