I've been intrigued by this cheese for a while now. It's a barrel-aged cow's milk cheese from Italy that has hay pressed into the rind. At the store, where the pre-cut pieces sit on top of the giant wheel, you can see the long strands of hay in the rind. Needless to say, vento d'estate has more than a whiff of the barnyard. It's tasty, with a little tang and a little sweet summery goodness. It makes you feel like you are some pampered Italian cow, grazing in some magnificent field right below a cathedral.