I can't imagine a week without a visit to see my favorite cheesemonger. He's friendly. He's informed. Clearly he loves what he does. As always, I peppered him with questions, and as always, he was up for the task.
It was hot and even a little bit muggy today, so when I sampled Toma Della Rocca, a cheese that's much milder than I typically go for, it was just right. Made from cow, goat, and sheep milk (yes, a trifecta!) it had a soft, almost stringy rind, and a bright white grainy interior that was soft, by not gooey. It was one of those cheeses of which you could eat large quantities in a single sitting, and that's exactly what I did.
I had no idea that there was such a thing as a triple-milk cheese, but now I want to know more. Do you have a favorite made from cow, goat and sheep milk?
--Tracy Schneider
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