CITP - Brindisi

Another cheese courtesy of the Cheese Cave (we're trying to eat them all before we have to move!).  This is a Brindisi Fontina-style cheese from a cheesemaker in Oregon that we got to pair with our salami.  It's a semi-hard cow's milk cheese, which is a range we feel pretty at home with.  It has little holes throughout (not sure why, I need to learn more about the cheese-making process I imagine), has a sharp pasture taste at first and leaves a nice, mellow aftertaste in the back of your throat.  I think I'm going to try it on some bruschetta-esque appetizers next.