The rind for this cheese is rubbed with olive oil before being buried in wooden crates with walnut leaves, which are only available twice a year. After several months of aging in ventilated caves, this limited production cheese develops a pleasantly nutty aroma and flavor; its sweetness and balance are unparalleled. Versatile, it is equally at home on an elegant cheese plate, shaved over spring vegetables or grated over pastas. 2/3#

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