Back in April, a friend gave me a bag of lemons from her family tree in Florida, and their bright floral bite sent me on a citrus binge. That’s how I came to Pantaleo, a firm Sardinian goat cheese that smells like lemon yogurt and tastes – in its youth – as delicate as the Madaleines that sent Proust into literary reverie. Pantaleo even dissolves into crumbly bits on the tongue, like a cookie.
Italian cheeses, I have learned, are transformative. To keep reading, please click here to jump to the Di Bruno Bros. blog.
Full disclosure: I freelance for Di Bruno Bros. twice a month. They pay me to write about any cheese I like, and I run a nugget of the post here.