This rare cheese, made in the Italian province of Cuneo, is one of the more obvious reasons I am grateful for living in Philadelphia, the home of Di Bruno Bros. When I asked for something different, or less common, I was offered this ancient cheese. It was appearing as old as the process that has not changed in it's making. Reportedly, it's been made virtually the same way since 1277. It has a strong dry taste that is both sharp and salty. Few shops in the USA have this cheese and I felt like I was taking home a relic to create a portrait of a historic figure, or saint. I'm glad that this sample has evidence of some blue in its center. From what I've found so far, not all wheels develop that.