What to do with Langa Rocchetta?
My husband picked up this cheese from our local organic-ish food store. It's a creamy combination of cow, goat, and sheep's milk. It's very strong. Honey doesn't seem to pair well with it, salami overwhelms it, and oregano just didn't blend well. Does anyone have any good suggestions as to how to serve this cheese, either on crackers or in cooking? Thanks in advance.
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