Buccia di Rospo
Made by mistake, like many good cheeses, this the one which is most talked about.
As for the actual production it is the easiest and most relaxing of all the cheeses I make, but the most difficult to standardize as all batches are different and it is the most unreliable of the lot, which makes particularly interesting.
It usually has a grey coating and the extra humidity inside makes the rind is very irregular and wobbly, hence the name ‘Buccia di Rospo’, which means toads skin.
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Note: To see the pictures in the original Picasa album, click here