Primo Pascolo

Primo Pascolo which translates to “first pasture” is an ode to Spring in Piedmont. The cheese’s lively aromatics capture the succulent smells of a spring meadow. This raw cow’s milk, natural rind cheese is delicately tangy and vegetal, finishing with subtle yet complex hints of buttered popcorn and clover honey. The cheese’s signature springy texture is divinely doughy and fun to eat. Primo Pascolo is great all on its own as a table cheese for snacking but is also an amazing ingredient melted into risotto or creamy pasta to kick up the umami.

Caseificio Rabbia is dedicated to preserving the local traditional cheeses that are integral ingredients in the Piedmontese cuisine. They are located in Raffia near Cuneo - at the foothills of the Alps where they also have a special maturation cave that provides the perfect environment to capture the unique microbial character of the region. These flora in turn, populate on the cheese’s natural rinds, and ultimately aid in cultivating the resulting flavors in the finished cheese. These understated flavors are expressive of the native environment and lend a depth and unique character to this otherwise deceptively subtle class of cheeses. Currently in their 5th generation, the Rabbia family is dedicated to producing raw milk cheese, made from local herds within 1 kilometer of their facility. The resulting tomas are soothing, subtle and extremely snackable.