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Lariano d’alpeggio

Lariano d’alpeggio is a semi-hard  cheese with sometimes many or  sometimes fewer tiny holes, depending on the milk enzymes typical of each valley. It is made using full fat or semiskimmed milk, salt and natural rennet and can contain up to 30% goats’ milk.

 

It is matured on average for 40-45 days in summer and 50-60 days in winter. Lariano di capra is the name given to either fresh and mature cheeses obtained with lactic or presamic coagulation. As well as containing goats’ milk, rennet and salt, they can be ­avoured with herbs, pepper, various spices and garlic.