This is an unusual cheese from the Altopiano di Asiago, where it’s often served with polenta and wild mushrooms. To appreciate the milky taste, you have to cook it. I just fry for a few minutes on each side in a little butter. Some people dredge it in flour or breadcrumbs first. It can also be melted under the grill or in the oven.
Tosella is a summer cheese, so I keep a few slices in the freezer.
PS. I don’t know which category this goes in!