Although my own preference is for cheeses with more effusive aromas and personality, Nuvola di Pecora has been a hit whenever I've served it.
This semisoft sheep's milk cheese from Italy's Emilia-Romagna region has a thin, bloomy, Brie-like rind and a supple, pliant texture. My experience suggests that most people prefer soft, creamy cheeses to hard, aged ones, and subtle aromas to more pronounced ones. I'm in the other camp, but I can understand why Nuvola di Pecora inevitably gets raves.
The creamery that makes Nuvola di Pecora specializes in sheep's milk cheese. I have written in the past about Tentazione del Frate ("the priest's temptation"), an aged wheel from the same dairy. Nuvola di Pecora is more unusual in format – it is square, like Taleggio – and in rind style and internal texture.
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