Barilotto, which means “barrel” in Italian, is made by heating leftover whey from the production of buffalo mozzarella. When the whey is re-cooked at a higher temperature, any remaining curds or solids rise to the surface. There, they are skimmed off and placed into small barrel-shaped moulds where they are left to drain for 8 days. Once released from the mould, the cheeses are then sprinkled with salt and left to age in a cellar for 40 days where they are rotated frequently to allow even drying. After being branded with the company’s castle logo, the cheese is vacuum-packed to maintain moisture levels within the cheese. Barilotto has a firm texture with an ivory coloured, fine, smooth interior paste that breaks in a similar way to chocolate when cut. Flavours are mild and delicate with intense fresh cream aromas and flavour. Its subtle sweetness suggests a light honey or jelly as an accompaniment. Or even just a few drops of quality olive oil...