Carboncino

The 'tres leches' (err, 'tre latti' in its native language) of Italian cheeses, this superbly creamy cheese is made up of goat, sheep, and cow's milk. A tiny bit pungent but smooth enough to be a definite crowd pleaser - the bonus is a beautiful and delicious rind made of vegetable charcoal.  
I first tried this a few weeks ago at a favorite Monday night destination, the Larder Wine & Cheese Club at Tavern (the birthplace of this blog - click here for a refresher). It was my favorite cheese of the night so I had to take some home.
Here it is, served this past weekend with a bit of raw honey and... Triscuits (it's all I had!):