Made with fresh buffalo and cow milk whey, rice flour, lemon, and sugar, this Italian "cheesecake" is made in Puglia, the heel of Italy's "boot" and an area known for its centuries old farmland and Mediterranean coast-line. Taste: Creamy; a lemon tang with just a hint of sweetness; cheesecake-like Pairing: Dessert wines or Champagne Made with pasteurized cow and buffalo's milk and traditional rennet.