Perenzin Latteria Bagnolo di San Pietro di Feletto Treviso
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Small roundels of super fresh cheese, with a milky taste and mild goat aroma. Best eaten straight away, with a little extra virgin olive oil and pepper or other flavourings, but also delicious browned in a pan, perhaps rolled in a rasher of bacon. Can be kept for 20 days or so in the special packaging, unopened. Alternatively, once opened, it will taste superb if left to ripen for 10 days or so; in this instance, any mould that may form can be washed off with water, using a brush. Available between February and November.
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