A semi-hard, mild-flavoured, slightly salty cheese from Puglia in Southern Italy, similar to Provolone. Made with either cow or sheep's milk, and from spun curd, it is pale yellow with a smooth edible rind and is gourd-shaped.
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[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/cabernet-sauvignon-grapes
[7] https://www.gourmed.net/en/glossary/camomile-chamomile
[8] https://www.gourmed.net/en/recipes/all/seared-sirloin-rocket-and-balsamic-vinegar-tagliata-con-rucola-ad-aceto-balsamico
[9] https://www.gourmed.net/en/recipes/all-recipes/french-pistou-soup
[10] https://www.gourmed.net/en/recipes/all-recipes/cvarkuse-croatian-little-treats
[11] https://www.gourmed.net/en/recipes/all-recipes/double-baked-chocolate-meringue-brownie
[12] https://www.gourmed.net/en/recipes/all/salad-lentils-and-dates
