Caciotta dei Boschi

Ital­ian for "truf­f­li­cious" (Venet­ian dialect) or "mag­i­cal­ly deli­cious" (Tus­can dialect) or "as good as crack" (Cor­si­can), caciot­ta dei boschi is a home­ly look­ing cheese. Its yel­low-beige flesh is spreck­led with brown truf­fle bits, giv­ing it the appear­ance of say, a quail egg. Imag­ine, for a moment, the misty for­est, and the trees that grow there in the black earth, and the roots beneath the trees, crum­bling and damp, mak­ing a home for the hunt­ed Truf­fles, brown fun­gal babies of the per­pet­u­al night. Any­way. Caciot­ta dei boschi has a dank, briney bite that lingers. The sheep's milk base com­bines with the mag­ic truf­fle bits to co-host an earthy, smoky, yum­my par­ty in your mouth. One can almost feel the warm moist pig snout paus­ing to caress its truf­fle quar­ry before roust­ing it from its sub-arbo­r­i­al cub­by. C. d. B. can be eat­en for din­ner, fol­lowed by Girl Scout cook­ies, while watch­ing Rounders star­ring Matt Damon and Edward Nor­ton on cable. No crack­ers necessary.

2 replies on “Caciotta dei Boschi”

It's inter­est­ing that you men­tion the deli­cious com­bi­na­tion of cheese and cable. I am look­ing for a cheese that com­ple­ments my late-night cable watch­ing. Specif­i­cal­ly, I am look­ing for a cheese that goes well with what­ev­er is on Encore at 1am. Suggestions?

do you think that when the ani­mals rise up against us, the pigs are going to hold a spe­cial grudge because of the way they are used to find truf­fles and then pre­vent­ed from eat­ing them? I'm a big fan of C. d. B., but i think it is so per­fumey with truf­fles that it can be over­whelm­ing. it makes me dizzy, the way i imag­ine pigs feel right when they hit on a cache of truffles.

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