Emilia Romagna, Italy
Pecorino Foglie di Noci
The rind for this cheese, also known as Pecorino Aged in Walnut Leaves, 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, 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.