At about 12:31 am I realized I had to turn in this cheese post to go live the next morning. I normally like to have the cheese in front of me as I write so I can look, smell and taste repeatedly as I write. 

After some panic and a quick mental debate with myself, I decide not to race back to Caputo's to grab some cheese. Instead I started racking my brain for a cheese that I have not written about, yet is still known to me like the back of my hand. Rocchetta is just such a cheese. 

It is a soft ripened cheese made with a blend of cow, sheep and goat's milk in Piedmont, Italy. The rind is a fungus called Geotrichum candidum which helps to ripen the cheese from the outside in. When fully aged the rind will appear to have a wrinkly or "brainy" look to it. Making it very unique and attractive on a cheese plate. 

Even when fully ripe the rind will remain thin, white and tasty. It is a much thinner and milder rind than what you will find on Brie, so don't hesitate to try it. The interior paste will be soft enough to spread. The cow's milk brings creaminess, the goat a bit of tang, the sheep a nice hint of musk while the rind has a lightly dank and mushroomy aroma. 

I particularly love it with Prosecco, but Rocchetta is amazing with most every wine. It is relatively inexpensive, really interesting to cheese geeks, yet not aggressively stinky for the beginners. 

Definitely one of the world's great cheeses and available at Caputo's almost 365 days a year.  This stock rate is harder to do than you might imagine with such a perishable cheese. It requires forecasting sales 6 weeks in advance and large sales volume. Thank you to restaurants like Sea Salt and Paris Bistro for buying this cheese from us consistently for a long time.