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.
Cow and sheep milk (pasteurized), calf rennet, salt, lactic acid bacteria (selected sprinkled on the surface with tomato sauce).