A cave-aged Tuscan cheese that is usually made from a mix of both sheeps' and cows' milk, and sometimes buffalo milk.
It comes in two varieties: young, mild, and semi-soft; or as an aged, firm cheese with cracks and creeping breaks of molds (good molds) and the richness of buffalo milk mixed with the spicy taste of Casa Madaio’s limestone aging cave.
It is well paired with Tuscan red wines and sweet fruits (like figs and grapes). Delicious when grated and melted into a gratin or casserole.
An unusually wonderful Italian cheese in two personalities: young, semi-soft and mild with subtle complexity; or a firm aged cheese with rustic fissures and creeping streaks of good molds
- 11 Best Sweet & Savory Crepes Recipes
- 10 Must-Try Stuffed Pepper Recipes
- 5 Ravioli Recipes You'll Rave About
- Homemade Fresh Polish Cheese
- DIY Goat Cheese
- Holy Cannoli! 5 Best Allergy-Friendly Recipes to Celebrate National Cannoli Day!
- Italian Pork Chops Mozzarella
- Manicotti Filling
- Pasta With Marinara Sauce and Ricotta