This iconic Italian softie has assumed a defining role in the pungent washed rind family. Made in the northern Valsassina foothills since the 9th century – one bite of the meaty, nutty, fruity interior and you’ll understand its millennial appeal. The squares of pasteurized cow’s milk are washed with a brine to foster a sticky, orange edible rind while air pumped from the original caves causes a dappling of soft and earthy tasting grey mold . Ripe wheels have a pudding texture – smear on veggies or toasty bread, with a glass of Soave.