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.
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I don’t think Planet Cheese readers need the Federal Government to tell them that full-fat dairy is healthy. We know that. But I also think most of us don’t consume artisan cheese for the nutrients. We eat it for pleasure, and there’s little pleasure in low-fat cheese so why bother? Personally, I follow the example of the late Robert Mondavi, who lived—and lived well—into his 90s. “Moderation in all things,” proclaimed the vintner. “Even moderation.” That’s why we have double-cream and triple-cream cheeses. When you crave a little over-the-topness, these luscious creations meet the moment.
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