Okay, so I admit that I have been completely remiss at posting a new (to me) cheese once a week, this year, as I had hoped for a series called Formaggio Friday...and it's not Friday. Oh, well. I wanted to introduce you to this cheese, in case you haven't had the pleasure.
We carried this to the Tin House (almost 7 miles round trip) and ate it with a pinot grigio salami and olive pugliese. Fabulous!
Okay, I'll try to be better about posting our adventures is cheese-eating.