Named for the Italian translation of field, Campo’s quick, cold-smoking, conjurs the campfire warmth alongside the meatiness of its washed rind. The pasteurized cow milk takes on notes of toasted walnut and brown butter, while an ever-present flavor of beautifully-cured meat looms large.


1 ratings

Connie Sinclair

2 years ago

Purchased at Wegmans in Northern VA 7/2020. Semi firm. Smoke on the nose with an almost minty quality. Tastes much like a Taleggio with added smoke.

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