This Italian semi-soft sheep’s milk cheese is coated in fragrant dried chamomile, giving it a hint of floral sweetness and notes of fresh herbs and apple. It’s a tribute to cheesemaker and affineur Paolo Farabegoli’s grandmother, who made a similar cheese throughout his childhood in Emilia Romagna, filling wooden crates with chamomile flowers to preserve wheels as they aged.

Storyteller is aged in traditional basket-weave molds for at least six months in caves. Its creamy paste, earthy aroma, balance of nutty and grassy flavors, and a lingering finish, make it an ideal representation of sheep’s milk cheese. Storyteller has a firm texture and an herbaceous flavor with a telltale sheep tang. It pairs well with marcona almonds, Serrano ham, dried apricots and figs, and red wine. It is a stellar table cheese.

This caciotta is very aromatic with the pleasant scent of summer hay and a natural taste of milk. It is aged at least 30 days and has a compact texture. The rind is very special—covered by blades of grass and mountain flowers.