Formaggio Valsesia

A typical full-fat Piedmontese cheese, particularly suitable for consumption after a short aging period. It’s a classic cheese produced in the mid- to high-altitude mountains (particularly in Valsesia, at a maximum altitude of 1,600 meters for this type of production). Traditionally used as a table cheese, it has also become a popular choice for tasting or accompanying dishes. Guffanti presents it as having been aged for at least 60 days.