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Getting Seriously Cheesy in the Cellar in Roccaverano, Italy
The village of Roccaverano makes such good goat cheese that the Slow Food movement has granted it a protected status, and goat farmers from all over the surrounding hills bring their fresh cheese to be seasoned and aged in the brick cellars of Arbiora. The cheeses are wrapped in tobacco leaves, rolled in ash, or soaked in salt water, and put in different climate-controlled chambers to create a dozen different varieties. Visit the little cheeses as they mature to perfection, and taste the full spectrum in the enoteca upstairs—from the tangy creamy spread that’s just weeks old to the sharp pungent wheel that’s been "chillin'" for years.
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