Warm La Tur Cheese with Chocolate Sauce & Charred Torn Bread

Do you read the magazine La Cucina Italiana? It’s on my fav subscription list because the magazine is unique and authentic with beautiful food photography. I was reading the November 2012 issue last week and was riveted when I turned to page 34. Before me was a stunning photograph of warm cheese wrapped in charred parchment paper, drizzled with a chocolate sauce and served with charred pieces of torn crusty bread. Cheese, chocolate and bread? Oh, yeah! I even tweeted about it, because I was so inspired by the sight of it. The recipe is from pastry chef Brooks Headley of the famed New York restaurant, Del Posto. Upon sight, my mind was instantly made up and I knew I had to try this recipe, very soon, as in the next day. The star inside the beautiful little packet is La Tur cheese from Piemonte, Italy. Made from cow, goat and sheep milk, it has a unique buttery, tangy flavor. You can find it at Murray’s Cheese, and at most Kroger (King Soopers, Fry’s) stores as well. After signing up, the recipe is available on-line from La Cucina Italiana. I thoroughly enjoyed this unique course and think it will be perfect for our December gourmet dinner.

La Tur cheese up close and out of the container – about the size of a ramekin, comes with a bottom paper wrapper to contain the gooey goodness inside.

“From the great wine region of Piemonte comes La Tur: a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop: decadent and melting from the outside in.”  

Region: Piemonte
Country: Italy
Cheese Type: Bloomy: Buttery & Rich
Milk Type: Pasteurized Goat, Sheep & Cow
Wine Pairing: Sparkling wines
Rennet: Animal
Age: 2-4 weeks

Source: Murray’s Cheese

Room temperature cheese, cut in half to show different layers (would not recommend doing at home, very messy and otherwise unnecessary). For easier removal from the container, loosen lid and turn cheese over onto lid while holding with the palm of your hand. Discard (please recycle) bottom part of container and carefully remove the paper wrapper around the bottom half.

Gently turn the cheese onto a piece of parchment paper (about 12 inches long). Wrap it like a present, seam side down, and fold extra paper at edges underneath.

And this is the reward! I used 60% cacao chocolate and would use just a splash of olive oil (definitely use a fruity extra virgin oil) next time instead of what the recipe called for; the cheese is so rich to begin with, I didn’t think it needed any more. And I would have liked the bread better if grilled, for a smoky flavor. Definitely serve with your favorite champagne. Cheers!

Thanks to La Cucina Italiana, and Del Posto for sharing!

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8 responses to “Warm La Tur Cheese with Chocolate Sauce & Charred Torn Bread

  1. This looks amazing! We’ll have to try this when I visit.

  2. Reblogged this on Found… Travel and commented:
    CHEESE… Can there be anything more yummy?

  3. This makes me glad that I live in Amsterdam and can quickly run out for some good cheese! YUM! It’s not Italian… but there’s something to be said for some of the Belgian and Dutch cheeses around here 🙂

  4. This sounds so amazing! I love that cheese. Dousing it with chocolate sounds so decadent. And brilliant. 🙂

    • Thanks, Emmy! I agree, a brilliant combination! This was the first time I tasted La Tur and loved it. With the chocolate, it was delightful. I was even thinking a small dollop would be good on some roasted squash pieces!

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