Most of the Italian cheeses we see in the U.S. originate north of Rome, so I'm always particularly intrigued by cheeses from lower on the boot.
Casa Madaio, a creamery in the Cilento area near Naples, produces the mozzarella and burrata that the region is known for, but also some unique and exquisite cheeses from water buffalo milk.
My latest crush is Barilotto, the creamery's rendition of ricotta salata, produced with the water buffalo's notably high-fat milk.
To read the rest of the story, please go to: San Francisco Chronicle
