Langherino, made by Caseificio dell’Alta Langa, hails from the Alta Langa region of Southern Piedmont. Caseificio dell’Alta Langa produces a variety of cheeses with a particular talent for Robiola’s, including the Robiola Bosina. The Langherino, like many Robiola’s, is a mixed-milk cheese, made with sheep and cow’s milk. The wheel is small in size, maybe 3 inches across. Though the cheese is pleasant as is, the tradition is to flavor them with any number of ingredients, often prosciutto or speck, herbs, radicchio or nuts, and warm them in a pan or under the broiler. As the cheese warms through, the flavors open up and blossom, serving as a rich base, enhancing whatever wrapping has been used. The thin rind barely contains the cheese inside which becomes molten and creamy.