Cappelletta

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 […]

Castelbelbo

Castelbelbo is a cow, sheep, and goat’s milk cheese. Light, earthy, mushroomy notes, then a tangy very lactic finish with an elegant hint of barnyard. And no, I’m not really sure what exactly a barnyard tastes like at this point—I was just reading the label. It’s definitely a bloomy-rind cheese but the consistency is a […]

Bonrus

Bonrus is a mixed-milk cheese, made from pasteurized cow and sheep’s milk. It is a bloomy-rind cheese, aged for 21 days before packing and shipping. It comes in ovals and bricks, each weighing about 8 oz. The cheese itself is straw colored, with some reddish notes on the rind. The surface of the cheese is […]

Cravanzina

Cravanzina is a mixed-milk cheese, made from a combination of pasteurized cow’s and sheep’s milk.  A delicate and lovely little round from the Italian Piedmonts; in the “paglia” family of cheeses, so named because they are aged on beds of straw (paglia = straw). Covered with a bloomy rind, the voluptuous paste is mild, creamy, […]

Robiola Bosina

Robiola Bosina: this one is from Bosina, Italy. This cheese is also called robiola a due latti as it is a cow’s milk and sheep’s milk combination. The type of cheese is called bloomy rind, like e.g. brie and camembert. The milk combination works pretty well—it’s not overwhelmingly sour sheep’s milk flavor. Soft cheese with […]