A wheel of semihard cheese made with cow's milk. It has a moist, cream-coloured paste with uneven holes and a hard natural rind. It is an artisanal cheese made in the Valsugana Valley of Trentino-Alto Adige. This cheese is made with raw, whole milk. Affinage is around 60 days in the cellars of the Rifugio Crucolo, where it is in the company of cold meats, salamis and grappa. The moulds and scents of these items give the cheese a complex, spicy taste.
