**I used Bosina Robiola, which is a lightly aged sheeps milk cheese from the south Piedmont region of Italy, that comes in about 3/4x4"x4" squares.
Other varieties, all from northern Italy, may be made from cow, sheep or goat milk and may have a thicker round shape like a small Brie or a cube shape.
All of the aged Robiola cheeses tend to have a creamy yellow interior and have a white, yellowish, or pinkish rind.
If you cant find Robiola, feel free to use an aged Brie or Camembert cheese, including part of the crust, or Stracchino (ripened version of Taleggio) or Bel Paese or Fontina.
The flavors are fairly similar.
The main thing is that you want a fairly pungent cheese.
Pound each pieces of meat between pieces of plastic wrap until about 1/8 thick, being careful not to tear it any more than necessary.
It helps to sprinkle the meat with a little water before placing between plastic sheets.
Season meat fairly generously on both sides with granulated garlic, seasoned salt, black pepper, and oregano.
Sprinkle generously with balsamic vinegar, rub in spice, and marinate at room temperature for 1/2 hour or in the refrigerator for several hours.
When ready to stuff meat rolls, cut chilled cheese into batons about 3/4 square and 3" long, making sure you get some of the rind with each piece, reserving any leftover cheese for the sauce.
Wrap each piece of cheese with sage leaves, and with optional prosciuto, if desired, to minimize leaks later on.
Place a wrapped piece of cheese on each piece of meat, and roll the meat around the cheese bundles, folding in the ends as you go.
Tie each meat roll with kitchen string, or pin them shut with toothpicks, and dredge them lightly in seasoned flour, coating all over, and shaking off excess flour.
Refrigerate meat rolls until ready to cook.
Chop remaining sage leaves, and set aside.
Coarsely chop sage stems.
Place cream in a medium saucepan over medium heat, and add sage stems, half of the chopped garlic, and a couple tablespoons of the chopped onion.
Bring to a boil, reduce heat, and simmer for about 20 minutes to infuse flavors.
Add remaining Robiola cheese scraps, including rind, and simmer about 5 minutes longer or until cheese has melted, strain cream mixture, pressing on solids to get out as much liquid and soft solids as possible, and set aside.
Heat about 1/4 cup of olive oil in a large skillet over medium-high heat, saute meat rolls until well browned on all sides, and set them aside.
Discard oil, except for about 2 Tbsp, and saute remaining onions and garlic until onions are just beginning to brown around the edges.
Add mushrooms, increase heat to high, and season to taste with salt and pepper.
Saute until mushroom have given up their moisture, and most of the moisture has evaporated.
Add seasoned cream, and 1/2 cup Stravecchio or Parmigiano-Reggiano cheese, and stir until cheese is melted.
If desired, add flour-water mixture and bring to a boil to thicken.
Remove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture.
Cover, and simmer until heated through.
To serve, slice each meat roll in 4-5 pieces, and serve alongside hot noodles or rice.
Spoon mushrooms and sauce over meat and noodles.
Serve with a nice vinaigrette salad and hot crusty French bread with cold butter.