The butter capital until 1880 when the dairy farms shifted to cheese- making, Ciao Angelo is made in Leeuwarden, Netherlands by Bonnema Kaas who continue to use traditional Dutch cheesemaking methods. Enjoy with red grapes, honey or roasted pecans & on sandwiches, in soups or sauces or as a snack. Taste: Sweet and nutty with caramel, Parmigiano notes and crunchy crystals. Pairings: Cabernet Sauvignon, Syrah, Zinfandel or Pinot Noir. Made with pasteurized coa's milk and traditional rennet.