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This Caciotta in Hay is a goatâ€™s milk cheese matured in natural organic hay coming from the same farms that supply the organic goatâ€™s milk for the cheese in Belluno, a province in northern Italy. In the past, hay was used to cover the aging cheese so that the cheesemaker could keep his cheeses secretly hidden and away from the prying eyes of neighbors. The result is a harmonious cheese that has a slight earthiness.
Founded in 1898 in Bagnolo di San Pietro di Feletto in Northeastern Italy, Perenzin treats each cheese with great care, and has become a pioneer in the production of organic goatâ€™s milk cheese.
Enjoy grated into risotto, or as part of an antipasto platter.
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