The tomato-rubbed rind lends an earthy depth to this young cow and sheep’s milk cheese from Tuscany. A study in umami, this cheese stands up among other cheeses or alongside a glass of Tuscan wine.
cow and sheep (pasteurized); Aged:
30 days; Milk Source:
17 local farms; Rind Style:
rubbed with dried tomato concentrate; Breed:
Italian Brown cow, some Holstein cow; Massese and Garfagnina sheep
- Flavor Profile
Aroma: cream of tomato soup
- Recommended Uses
Great as part of a cheeseboard selection or on its own with crusty bread or wafer thin slices of Prosciutto with fresh figs, or melted on roasted asparagus or in risotto.
|*Preorder by Air|
|Speak with our sales team|
|about Rogers' preorder|
Cow and sheep milk (pasteurized), animal rennet, salt, lactic acid bacteria (selected sprinkled on the surface with tomato sauce).