We love Monnalisa because it is NOT shy.  It presents as the a raw, aged (120 days), hay-covered sheeps' milk it is... no sideways glances and, like all true artisanal cheeses, reflects the seasonality and diet of its native land and the neighbor Sienese countryside herds that graze there.
This is a cheese which will assert itself and be a good companion to a fine sausage and a full bodied wine