CHEESE NOTES

High-res 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.

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.

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