Paesanella, from the Ciresa Family, is produced in the Val Taleggio, an Alpine valley of Lombardy, Italy — best known for its namesake cheese, of course, but also home to many other fine cheeses. The Paesanella, also a washed rind, is milder than its better-known cousin. The rind is pink and sticky, with a bit of sandy grit to it (a quality often seen in washed rinds, it comes from the deposit of minerals after repeated washes with a salty brine). The paste is soft and bulging, with a creamy texture and a mild barny pungency. In flavor it is sweet, meaty and full with mushroom and hay notes.
Purchased at Murray’s.
Why can’t everyone be this dedicated to cheese?