Usually Italian water-buffalo milk is made into mozzarella, in the southern part of the country. This Italian take on a French classic comes from the Piedmont and Lombardy regions of Italy where a lot of amazing cheeses are produced.

The region creates this delicious soft-ripened wheel that has an interesting buffalo milk twist. It's funky but milder than Camembert and slightly salty. The word in the cheese world is that it can get soft and wonderfully soupy, though my wheel stayed pretty firm, perhaps due to the cool temperature of my studio, this early January day. I had the fortune of having a wonderful patron that sent this to me, as he's developed his most recent cheese-crush on it and wanted a portrait painted! Carving a wedge from the small wheel allowed me some... method research; I ate slivers from that cut wedge to maintain my strength. It's really a great cheese with a wonderful texture and incredible flavor of mushrooms.

Country of Origin: Italy

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