Description
Something about cheese produced in the mountains just tastes a little better. Perhaps it’s the slower tempo, the air, or the fact that customs never truly go away up there. Small dairies in the heart of the Lessinia Mountains still make their smoked ricotta the old-fashioned manner, by hand, by feel, and by instinct.
It has a subtle smokiness that lingers rather than shouts. Whether you’re crumbling it on top of warm focaccia or slicing it over grilled vegetables, it has a texture that is both firm and soft. And truthfully? Time can be temporarily stopped by even a small amount of honey on a piece.
It has a taste of altitude. There is a wild edge—not literally, of course, but like the forest’s echo or the icy morning before the sun rises on the summits. That’s kind of the point—it’s not your typical cheese.
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