Italian typical cheeses: Bernardo

The production of this cheese remains circumscribed within Clusone, a small village near Bergamo.
It’s mostly eaten fresh, though some let it age for eight, ten weeks.
It’s made from cow’s and goat’s milk mixed together.
A mixture that gives the cheese the strong, pungent taste that so many loved, though in my opinion it’s not so well balanced as it should.

They also flavour it with saffron which adds a beautiful yellow hue to the cheese itself.
In short, it will no doubt make a tasty snack and if I were you I would pair it with a white wine in barique.

Chardonnay Vigna Bosco alto of Ricci Curbastro will be perfect!