Brinata is a pasteurized sheep’s milk cheese from the Tuscany region of Italy. It is moist, creamy and delicious. This cheese has a white mold rind and a soft, creamy texture. It is similar to a cow’s milk brie but with a tangy bite to it. This cheese has been aged for about 30 days.

Brinata sells for about $20 per pound. It can be found at igourmet.com. Look for it, too, at cheese stores near you.

I was offered a taste of this cheese when I walked up to the Whole Foods cheese counter in San Francisco last week. I really loved its smooth, silky texture and the slightly acidic flavor. I just served it on a cheese plate and it got great reviews.  This cheese is a specialty of the Alta Lange region of Italy and is made from a mixture of cow’s milk, goat’s milk and sheep’s milk. The milk is pasteurized at the lowest temperature allowed. It is aged for only 15 days. It comes in 8 ounce sizes and sells for about $12 per half pound. Pair it with a nice Sauvignon Blanc.

This cow’s milk cheese from Italy is made with unpasteurized milk and compares well to an aged Parmigiano Reggiano.  It has a nutty flavor and a dry texture.  It is excellent eaten by itself, with a drop of aged balsamic vinegar or grated on top of pasta. 

Piave Vecchio is a cow’s milk cheese from Veneto, Italy.  This is probably my favorite cheese for its flavor and versatility.   It was created in 1960 by expert dairy master-producers at Lattebusche.  Piave is the name of the cheese, and Vecchio means “aged”.  For the richest flavor, be sure to buy the aged cheese.  The aging process enhances the already sweet and rich flavor of young Piave through the process of maturing.  It has the texture of a young Parmigiano-Reggiano and has a nutty, caramel-like flavor.  My friends go crazy for this cheese whenever I put it on a cheese plate.  It is also excellent for cooking (take a look at my recipe for Grits with Piave Vecchio Cheese).