Italian
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GermanTrade cattle and fodder - cheese.
Trade of cheese
The milk of our four legs star is transformed by a good cheese of NANTE in Winter, and, by a good alp cheese of Pesciüm in summer.
The workmanship of raw milk in the traditional way, produced by these cows of higher genetic, let us to obtain a natural product with flavors typical of the mountain.
The workmanship of raw milk in the traditional way, produced by these cows of higher genetic, let us to obtain a natural product with flavors typical of the mountain.
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