A boutique cheese from the Arrigoni brothers in the mountains above Bergamo, award-winning Roccolo is famous for packing three tastes in a single cheese. Made only from the milk of Bruna Alpina cows and aged for six months on pine boards in caves, and constantly turned and washed in brine, the result is a cheese that is rich and creamy near the rind, firm in the middle then white and crumbly in the centre with a pleasant, slightly sharp flavour. When the Arriago brothers went their separate ways, one kept the name, and the other went on to make the similar Torregio.
There's also a Roccolo divino, with a deep purple rind covered in dried rabosa wine grapes.
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