“It’s only 300 and something days until Valentine’s Day, but you won’t want to wait that long to try Il Nocciolo, a perfect little cheese for two – or for one, if you’re greedy.
Produced by the same northern Italian creamery that makes many of the robiolas at Bay Area cheese counters – best-sellers like La Tur, Bosina and Rochetta – Il Nocciolo is a petite robiola-style cheese made with a blend of cow, sheep and goat milk.
Robiolas come predominantly from the Piedmont and Lombardy regions of northern Italy, from a cooler, damper climate than prevails in the south. They vary considerably, but they tend to be small, thin cheeses, round or square.”
Janet’s full review via Il Nocciolo is delicate and delectable – SFGate.