Ciresa's renowned Caciotta Paesanella honors Alpine heritage. Crafted from whole cow’s milk, it matures slowly to reveal a creamy, crystalline paste and a pale pink, edible rind. With a sweet, delicate profile and a hint of aroma upon ripening, this Italian treasure captivates. Another gem is Ciresa's Mandriano Valsassina—ripened over a month, it boasts a straw-colored paste and a subtly aromatic, sweet, and delicate flavor.

Italy

http://www.ciresa.eu/