What kind of cheese is covered in marmalade in antipasto?

I was in Italy last month and one of the types of antipasto we had often, especially in Tuscany, was slices of a dry, firm, white cheese topped with apricot marmalade. I don't normally like cheese, but these were delicious. However, because I'm not a cheese fan I had no idea what kind of cheese it was. I would like to recreate this recipe at home. Does anyone know what kind of cheese is used in such recipes, or even if it matters what kind? I know that it wasn't mozzarella, but that's the best I can give you.