From what I've been able to garner, this cheese is an Italian version of Touloumotyri or Touloumi, Greek cheeses similar to Feta. It is made of cow milk and is also coated with rice flour. Does anyone have a recipe for this? I'm thinking that after brining and drying comes the rice flour, then ageing. The World Encyclopedia of Cheese alludes to "a few adjustments" and I'm wondering if there are any more than the aforementioned.