Roccolo Valtaleggio

In Valtaleggio (an Alpine valley in the region of Lombardy), the term Roccolo refers to a cylindrical stone structure surrounded by tall bushes or trees that hunters once used as a site for net hunting. This cheese is named after this traditional structure. It is encased in a thin, rough, brown-colored rind. The centripetal aging process, progressing from the surface to the core, grants the paste a delicate buttery texture toward the outside while the center remains white and crumbly. It thus offers dual flavors: an extremely intense and sweet outer layer enclosing a slightly tangy and fresh center. It is aged for an average of 6 months. Roccolo Valtaleggio won numerous national and international awards.