Made in California by 3rd generation cheesemaker, Franklin Peluso, who uses his hands to squeeze and press mounds of curds and whey to get the ideal texture and moisture content. He then uses rice flour to give the cheese its distinctive crust. Enjoy as a table cheese or an ingredient in risottos & pizzas. Taste: Soft, creamy & slightly tangy or lemony with a pronounced runny quality. Pairings: Sauvignon Blanc, Sancerre, Viognier or Pinot Grigio. Made with pasteurized cow's milk and microbial rennet.