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Cheese with Fig or Walnut Leaves and Cheese with Grape Marc

Cheese with Fig or Walnut Leaves and Cheese with Grape Marc
Cheese with Fig or Walnut Leaves and Cheese with Grape Marc

The aim was always the same: preserving cheese and protecting it from insects and possible predators.
The rounds of cheese were put into a wooden vat and alternated with strata formed by the above-mentioned leaves, or soaked in grape marc. The cheese absorbed the fragrance of the leaves or of grape marc and acquired a delicate and pleasant taste.

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