Leonardo is a semi-hard cheese from the Arrigoni Sergio Formaggi dairy, made from pasteurized cow's milk and aged for at least 120 days - often longer - to develop a rich, layered character. It has a cylindrical shape, weighs between 1.5 and 2.8 kg, and features a thin, rough rind that gradually turns pinkish-brown with maturation.

The interior is uniform, ranging from white to pale straw in color, with a texture that is slightly creamy near the rind and firmer, slightly crumbly at the center. The flavor is pronounced yet balanced, combining delicate milky notes with subtle herbal and earthy undertones that emerge during aging.

Leonardo is recommended as part of a cheese platter, paired with nuts, dried fruit, and whole grain bread. It also performs well in culinary applications - such as risottos, pasta dishes, or savory tarts - where its full-bodied nature truly stands out.

For the best experience, it should be served at room temperature, accompanied by a medium-bodied red wine like Pinot Nero or local Lombard varieties.