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An excellent blue cheese from the mountain regions of Lombardy in Northern Italy. At its best, with Roquefort and Stilton this is one of the three great blue cheeses of the world. It is probably the countries oldest blue cheese having been made for over a thousand years. Young 'milder' cheese are generally labelled 'dolce' or 'nuovo', while more mature versions 'piccante' or 'vecchio'. In Italy, a white version is also available, but we have never seen this in Britain. Dolcelatte (although pleasant enough) is a less-refined factory imitation.
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