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This is a
home made cheese with fresh raw cow's milk from
brown Swiss and Sardinian brown cow's raised in
fields. It is a typical product from the Ozieri area
where the working method seems to have been imported
directly from Switzerland, when at the end of the
1800s, there was intense commercialisation of Swiss
brown bulls.
It is a
cheese which weighs 2.5-3kg. Its drum is cylindrical
with slightly convex top and bottom with a rind from
pale yellow to dark brown. The cheese is white or
pale yellow with many holes of various sizes.
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