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  • 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

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).

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