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An Italian 'semi-soft' cows-milk cheese named after a town near Bergamo in Lombardy. It ripens in about forty days (the best being stored in caves), after which, the flavour is mild and fruity. Some is kept for twice this time, when it becomes aromatic and has a deeper flavour. Some is still made with "raw milk" and a mature version of these should be really prized.

It's particularly good melted over grilled polenta, as a side dish.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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