From the foothills of the Italian Alps, this Piedmont round, made with a seasonal blend of Cow, Sheep and Goat's milk, is soft, creamy, and covered with a wrinkled, almond-colored rind. It's only aged for a week or two, and the fresh, rich milk makes for a satisfying cheese: lightly tangy, mild, and pleasant enough for breakfast, fancy enough for a gift.

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