This phenomenal 2011 Gold Medal Winner at the World Cheese Awards is a unique cheese produced from unpasteurized milk produced solely from the local Bruna Alpina cows. The cheese is brined in saltwater; then placed on pine boards and left to age for six months at Casa Arrigoni's natural caves in Lombardia, Italy. Roccolo has an earthy, round flavor with hints of forest mushrooms and an accenting tang. The rind often develops unique colors & scents due to the moist climate in the natural caves. Directly under the rind, the cheese gets softer & creamier and slightly more golden than the dryer, flakier white center.