Saporito is made from whole cow's milk from Natisone valleys where Italian and Austro-Hungarian cultures meet. It is produced by Moro Latteria di Moro Sergio, Veneto, Italy. The rind covered with hay is washed through 'sponge bath' to grow red bacteria which gives a characteristic smell to the rind. The cheese is seasoned for 3 months, resulting in a soft and creamy taste and herbaceous flavour. It goes well with baked corn meal (polenta).
Other Italian cheeses: