Cappelletta is a tre latte (three milk) mixed-milk cheese. You got it: buy one get two free! Believe it or not, it’s an unpressed robiola from the famous Piedmont region of Italy.

The Piedmont region, which includes a total of eight provinces (Torino, Cuneo, Asti, Alessandria, Vercelli, Biella, Novara, and Verbanio-Cusio-Ossola), is home to many dairy farms and naturally, many cheese producers. Not only is this region a huge producer of dairy and cheese, they also a very serious traditional practice:

Like many other mixed milk cheeses, cappelletta smells pretty foul, but the taste deceivingly not so. It taste is very mild and creamy and maybe just a little bit tart. I really liked this Cheese! According to Caseificio dell’Alta Langa it’s best to eat atop warm bread; and, as you can see this is what I did.

NB: Cappelletta is a huge sweater; as in, it will liquify in front of your eyes if you give it enough time. According to CheeseWench on her blog Cheese Is Alive, this is most likely due to the fact that this cheese is not pressed and it has a lot of whey. She says that the best way to store this cheese would be in a separate plate away from your other cheeses; however, I’m assuming that most of you don’t have a cheese case, so maybe the next best option would be using a take-out container with a lid stored in your refrigerator. Ideally, you’ll want to have some kind of non-airtight fitting of the lid as cheese should breathe. When you serve, you’re going to want to make sure that you get the cappelletta down to room temp, as this is the ideal serving condition.

This cheese seems more well suited to the cheese board, but if you know any recipes using this cheese, you can feel free to post them in the comments below. I actually dare you to find some. It was hard to find good information on this cheese in English.