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Formaggetta della Valle Argentina
little white cheese from the Ligurian mountains
Made in the Valle Argentina above San Remo, these little white cylinders can be made of cow's, sheep's or goat's milk (generally in a mix, with mostly cow's milk) and generally eaten fresh. Leave them out to get to room temperature before eating.
Text © Dana Facaros & Michael Pauls
Image by cucina corriere