Cheese - Rochetta

DESCRIPTION This soft-ripened, mixed milk is truly unique among Italian cheeses.  It uses a longer, lower temperature type of pasteurization called thermalization.  This "burns" the milk less and allows more of its natural flavor to shine through.  The exterior is covered by a geotricum rind that almost looks "brainy" in shape much like with a French La Bonde d'Antan.   ORIGIN Italy   MILK TYPE Cow, sheep and goat   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Gouda 5 Year and Appenzeller By Origin - Parmesan Reggiano and Taleggio Pairings - truffle honey, crackers and Castelvetrano green olives.   SUBSTITUTES Robiola   INGREDIENTS Pasteurized cow milk, pasteurized sheep milk, pasteurized goat milk, salt, rennet, culture