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Roccolo
The word "roccolo" translates to
"bird snare," and in Valle, Lombardy, a roccolo is a stone building that was
once used by bird hunters. Taking the stony color of the rind and the shape and
height of the cheese into consideration, one can see where the name originated.
After being brined in saltwater, this cow milk cheese is settled on pine boards
and left to age for six months in the cheesemaker's natural caves in Lombardy,
Italy.
Roccolo has an earthy, round flavor with damp hints of forest mushrooms and an
accenting tang. Directly under the rind, the cheese gets softer and slightly more
golden than the dryer, flakier white center.
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