Buccia di Rospo was created according to cheesemaker Toni Ballarin, as many good things are, from a mistake!
We recently purchased a cheese at the Panzano Sunday market and noticed it was made by our old friend. Antonia "Toni" Ballarin. Toni is the wife of Aljoscha Goldschmidt the renown winemaker at Corzano e Paterno. Toni has been making cheese since 1994. Actually, Lori had the opportunity to witness and assist in this magical process during one of our visits to their farm.
As Buccia di Rospo is made from pure sheep's milk and transformed with the 'taleggio' method, it is simultaneously strong and delicate. The name is derived from the appearance of the rind, (literally frog's skin) and it is at its best with balsamic vinegar and in first courses.
Toni's cheeses can be found in the best restaurants in Florence and the Tuscan countryside. Her small production is known to sell out quickly.
Toni's other cheeses:
Pecorino
Ruote del Re
Rocco
Blu
Erbolino
Stagionato
Marzolino
Ricotta
Ambro
Buccia di Rospo
Corzano e Paterno Cheeses
Via Paterno, 10
Località San Pancrazio
San Casciano Val di Pesa (SI)
Toscana
+(055)-8248179
Cheese can be purchased directly at the dairy by appointment only.
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