Robiola Incavolata

A beautiful robiola from Piedmont made from a mix of goat and cow's milk and then wrapped and aged in cabbage leaves. When young, the cheese has a thick cakey texture and a beautifully complex flavor. As it ages, the cheese starts to mellow, and through contact with the leaves, it develops a vegetal strength in its aroma and flavor. At its ripest, it oozes out through the leaves. If you're lucky enough to get one at this stage, serve it up on a sloped plate to catch all the gooey goodness.