This fresh cheese (it’s a curd, actually) is
typical of Primiero, and should be eaten within 2-3 days after production.
It is made from milk fresh from the cow so as to
preserve all of the fragrance of the herbs of the mountain pastures and the
taste of good milk.
Tradition wants it cut in slices about one finger
thick, lightly fried in butter and served with polenta and Trentino Lucanica
sausage.
