By Cheese Possessed

Published on May 1 2005

The New York Times > Dining & Wine > By Cheese Possessed

Hard-core enthusiasts may seek out formaggio di fossa, an Italian sheep's milk cheese that is aged in the ground, but few would go as far as Cielo Peralta, a worker at Murray's since 1995 who has had one buried in his backyard in Bushwick, Brooklyn, for a year. He lovingly slathers pumpkinseed oil on its mottled surface every few months.

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