La Saracca is made in the classic style of the alpine cheeses of Northern Italy and is based on the Fontina Vecchio. The cheese is made from raw milk and then washed weekly for a minimum of six months in our cave. It has an incredibly robust, rich, and complex flavour, with earthy, savoury notes and a nuttiness providing a long and memorable finish.
In a Risotto, Pasta Bianco, on a Croque Monsieur, or on a platter with nuts and fresh fruit.
Pinot Grigio, Gewurztraminer, Nebbiolo, Barbera.