Italian for "trufflicious" (Venetian dialect) or "magically delicious" (Tuscan dialect) or "as good as crack" (Corsican), caciotta dei boschi is a homely looking cheese. Its yellow-beige flesh is spreckled with brown truffle bits, giving it the appearance of say, a quail egg. Imagine, for a moment, the misty forest, and the trees that grow there in the black earth, and the roots beneath the trees, crumbling and damp, making a home for the hunted Truffles, brown fungal babies of the perpetual night. Anyway. Caciotta dei boschi has a dank, briney bite that lingers. The sheep's milk base combines with the magic truffle bits to co-host an earthy, smoky, yummy party in your mouth. One can almost feel the warm moist pig snout pausing to caress its truffle quarry before rousting it from its sub-arborial cubby. C. d. B. can be eaten for dinner, followed by Girl Scout cookies, while watching Rounders starring Matt Damon and Edward Norton on cable. No crackers necessary.