Tuscan cheese aged for two months, studded with pieces of garlic. For aperitivo, sandwiches or a gratin.
Pieces of garlic are added to the curd to lift a cheese with a delicate flavour. Ageing lasts about 60 days.
The interior has light, irregular, evenly spread holes. Serve it diced with sun-dried tomatoes or melted on a hot bruschetta.
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