From the hills of Piedmont, Italy, this lovely take on French Camembert is made with a blend of cow’s, sheep’s and goat’s milk. Beneath its delicate, wrinkled white rind lies a buttery, exceptionally creamy cheese with flavors of fresh milk, sweet cream, hay and a touch of earthy mushroom. The three milks bring their own character: richness from the cow, sweetness from the sheep and a gentle tang from the goat. As it ripens, the interior becomes wonderfully soft and almost spoonable.