Roccolo
Roccolo is an Italian cheese made from cow's milk with 60% fat in the dry matter .
Manufacturing
The cheese is a Lombard specialty and matures in Val Taleggio in cellars on wooden planks with a diverse mold culture . The loaves of around 25 cm in diameter, around 10 cm in height and weighing just under two kilograms are repeatedly turned and lubricated during the three-month ripening period so that the brightly colored mold flora flourishes all around.
properties
The roccolo made from raw milk has a white, firm, slightly crumbly dough that is reminiscent of feta in taste with its slightly sour note . Towards the edge it becomes softer and creamier, darker in color and fuller and spicier in taste. The very spicy, edible natural rind, according to the manufacturer, forms a thick, brittle crust with a deep brown base color and is covered with multicolored spots of other mushrooms, which shimmer from sulfur yellow to orange to bluish.