Noce

Prolific cheesemaker and affineur Sergio Moro is inspired by the flavors and history of his home region, the Veneto. This cow’s milk cheese is special because of the leaves in which it is wrapped; they come from walnut trees planted by the Archbishop of Veneto. After aging the cheese about 60 days, he puts the wheels in sealed oak barrels with the leaves for another 60 days where it takes on a complex earthy and nutty aroma and flavor. The subtly sweet, woodsy paste makes for an approachable and elegant cheese.