This multi-textural treat takes inspiration from the Piedmontese bloomy rinds. A doughy, brioche-noted rind contains an ever-changing ratio of slow-oozing creamline and chalky, flaking curd. On the younger side, the cow’s milk pops with bright acidity and curdy freshness, while the more aged squares’ silky texture takes on savory notes of buttery sautéed mushrooms.
