If I had encountered this cheese earlier, I would have included it in my recent post on favorite double- and triple-cream cheeses. But this little dreamboat is new to the U.S. and we have only just met. It tastes like a hit. From a blend of cow, sheep and goat milk—plus cream for added plushness—it’s a double-cream cheese by the numbers but comes across as featherlight. How do they do that? The Italian producer specializes in soft and semisoft mixed-milk cheeses and I’m betting you know a lot of them already. This newcomer is currently exported only to the U.S.— grazie! – so let’s show it some love.