If you think the life of a writer is a bumpy one, you can well imagine being a lowly blogger is even more of a challenge.The competition is ON between me and Will Fertman for the most California-local, farm-fresh experiment-gone-right, and he is basically killing me.  But what Will doesn’t know is that we’ve replaced regular household freezer items with these natural tree-bearing ones from over the fence next door... let’s see what happens.  Yes, Will, come September, I will have a bevy of cheese-pairing chutneys from my bounty of fruit and herb, so start shaking in your Birkenstocks.

In the meantime, I’d like to share with you one of the many perks of writing and blogging in a focused marketplace.

I just started eating Crescenza, in a serious way. It's actually called Crescenza Stracchino (or just Stracchino), and it's a soft-ripened cow's milk cheese without a rind that's bright, clean and quite undiscovered as a cheese. It originated in northern Italy and was named Stracchino because it was made from the milk of the "stracca" (tired) cows making their way up the mountains. Oddly, the resulting milk from this hard work is very rich. Domestic versions use whole, pasteurized milk that resemble this.

What's it like? It's halfway between cream cheese and fresh mozzarella in taste and consistency. It's simple and young, and it comes in sealed plastic because the whey hasn't been drained out completely (which is why it's so soft and runny).

How to eat it? On toast, with honey or jam. On pizza (put it on at the very end, like ricotta). Best of all, stir it into polenta, or put a dollop into tomato soup or on top of pasta. It melts beautifully, making everything it melds with extra creamy and luscious. Comfort food in all kinds of weather.

Who makes it in the U.S.? Belgioioso Cheese, from Wisconsin, and Bellwether Farms, California. Look for it!