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Made in the Friuli region of northern Italy, this variety of cheese is produced from pasteurized cow's milk. Aged from 4 months to over a year, Baita Friuli has a dense, firm texture with small eyes throughout the cheese paste. The meat of this cheese provides a fruity and slightly spicy flavor, similar to Asiago or Swiss Gruyere. Served as a table cheese or a cheese for grating and cutting into pieces for salads, it can also be enjoyed as a snacking cheese to be served with fruits, such as pears or grapes. Baita Friuli cheese is a cheese than can be used to melt over pasta or in casserole and meat dishes. When served with wine it pairs well with a Zinfandel, Pinot Noir, or hearty red wines.
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