Emilia Romagna, Italy
Camomilla is produced in May and June, when the sheep graze on the best grass of the year and the fields are covered with chamomile flowers. Paolo was again inspired by memories of his grandma, who would put the cheese in large wooden crates covered with fresh cut chamomile to preserve it as it aged. The wheels were stored closed up under the arches during the afternoon heat and then placed in a cool pantry in the evening. The process maintained the cheese’s softness, as well the floral aroma. Paolo has spent the last several years dedicated to recreating this one of a kind cheese that has hints of herbal sweetness and fresh cut apples.