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Photo Credit: Moro Latteria di Moro Sergio


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).

  • Made from pasteurized cow's milk
  • Country of origin: Italy
  • Region: Treviso, Veneto
  • Type: semi-hard, artisan
  • Texture: creamy
  • Rind: natural
  • Colour: ivory
  • Flavour: creamy, mild
  • Aroma: herbal
  • Producers: Moro Latteria di Moro Sergio

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