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Roccolo Valtaleggio

Located a few hours north of Milan in the Valtaleggio region, CasArrigoni is an affineur that specializes in working with small local cheesemakers such as Caseificio San Carlo. Named for a cylindrical building that is used as a shelter and vantage point for hunters, Roccolo is a cow's milk cheese with a lightly washed, tacky rind and an aroma reminsicent of a damp cave. Inside is a beautiful cake-like paste that smacks of lemon and cream in the center, and umami broth closer to the rind.

This organic cheese is brought to the United States by Pondini, an importer specializing in organic cheeses.

Farm / Company: Arrigoni/Pondini

Cheesemaker: Alvaro Ravasio

Proprietor: Caseificio San Carlo

Affineur: Tina Ravasio

City, State: Coccaglio

Region: Lombardy

Country: Italy

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Traditional

Rind: Natural

Texture: Firm

Aging: 6 months

Size(s): 6-pound wheel