Rustico is a semi-hard, raw milk cheese imported from the Valle Leventina, situated in the canton of Ticino, Switzerland.

Style: During spring and winter, the cheese is made from cows’ milk. In summer and autumn, it is made from a blend of milk from cows and goats that graze in fragrant alpine meadows. And as the seasons gradually change so does the cheese.

Appearance: Wedges of Rustico exhibit a bright lemon colour and a smooth surface that shows infrequent lentil-sized indentations.

Bouquet: The cheese is aromatic without pungency. Initial notes are of herbs, hay and white flowers; in the background there is a definite suggestion of crème caramel.

Palate: The texture is firm and chewy and quickly becomes pliable and creamy in the mouth. Rustico does not share the “nutty” characteristics traditionally associated with types of Swiss cheese such as Gruyere. Rather, its complexity is in the savoury, almost piquant spectrum. There are hints of dried grasses, cultured cream and a tangy finish similar to salted farmhouse butter.

Try Rustico with a medium-dry cider, dry white wines like gewürztraminer and pinot grigio, or with medium-bodied merlot and cabernet sauvignon.

Serve Rustico on a cheese platter with crisp pear and green apple slices as you would a mild to sharp cheddar. Rustico is also a lovely melting cheese so it is ideal in fondues, grilled cheese sandwiches and as a pizza topping instead of mozzarella.