Rosso di Langa

This square cheese comes from the Piedmont region in northern Italy. It’s made from a blend of pasteurized cow’s milk and sheep’s milk. The rind is orange-red and slightly moist. The flavor is rich and buttery, yet surprisingly mild for a washed-rind cheese. The addition of sheep’s milk gives it a fuller taste than a purely cow’s milk cheese. The texture is soft and spreads a little at room temperature.

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