Article: Say (Italian) cheese, and the varieties are endless

Robiola. Ricotta. Parmigiano Reggiano. Buratta. Mozzarella di bufula. Caprino. Testun barricato. Gorgonzola dolce. Scimudin. Pecorino Romano. Ciabot. La Rossa. Formaggio di Fossa.

These are just a few of the Italian cheeses I have grown to love over the years.

I have always been a fan of cheese and have vivid memories of stopping at the local cheese store from a very young age. Back then it was Boursin, aged Cheddar and Brie. Little did I know how many varieties of cheese were available, especially from Italy.

It was eight years ago, when I traveled and worked throughout Northern Italy, that I became enamored with the world of artisan Italian cheese. It was formaggio di Fossa that had me ...

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