This square shaped cheese with a powerful and intense aroma was called after a small village - part of Ponte Nizza - in the heart of the Staffora valley. It is a cow's milk cheese made from whole, unpasteurised milk working from an evening and morning milking. The mixture is placed in square forms and dry salted. It is then aged forty days and is white and crumbly with powerful aromas and flavours. It is sweet tasting with a very mild acidic vein, mildly aromatic and sometimes has an aftertaste of truffles. This delicious cheese is ideal in a great many recipes from Pizzocorno risottos, rosemary and Pizzocorno focaccia or simply with pears which it goes beautifully with. Production zone: Pizzocorno, Ponte Nizza