Toma Della Rocca

Rennet: Animal

Milk: Pasteurized Cow, Sheep, and Goat

Cheese: Type 1, Subspecies Thin Rind.

Related: Other Robiola della Alta Langa, St Marcellin, St. Felicien

Origin: Made on the border of Lombardy and Piedmont in the Alta Langa, We buy from two producers, Casificio del Alta Langa (La Tur) and Guffanti

Story: Another variant on the small mountain cheeses of Northern Italy. This behaves almost like a pure goats milk cheese. Under the thin crust there is a racy line of runny, salty, zippy cheese, and a thick, chalky, slightly sour core. The goat's milk adds flavors of barnyard and lemony notes. The cow's milk provides the body and the sour cream note. The sheep's milk shows up in the long lingering finish.

Pairings: Piedmont, Provencal, and Rhone Whites.

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $19.00 per pound