“An Italian artisan cheese made from the rich milk of Alpine cows that graze on wild foliage and grasses in mountain meadows. Serve as a table cheese, with prosciutto, bread, or olives and hazelnuts for a light lunch.”
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“An Ialian in north-central Kansas is like a fish out of water. Without pasta, cheese, tomatos and olive oil, life is just plain midwestern. Kansas City, Omaha and St. Louis are not around the corner, so I was pleased to find your web site and look forward to receiving my first order next week.”
----Fr. Albert DeSanctis