Eboricao starts as a traditional artisan blue cheese produced in the province of Novara, in the Piedmont region of Italy. Shortly after being made, the cheese is cut into three discs. Cocoa and hazelnut cream is layered between the discs and then spread on the outside. It finishes in caves in Arona, Italy until mature. Enjoy with spicy fruit chutneys, onion jams, rye bread, and polenta. Tasting: Intense and slightly piquant blue with sweet and nutty cocoa and hazelnut cream notes. Pairing: Full bodied, red wines, aged sweet wines, grappa. Made with raw cow's milk and traditional rennet.