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.
“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.”
Cheese Type: Bloomy: Buttery & Rich
Milk Type: Pasteurized Goat, Sheep & Cow
Wine Pairing: Sparkling wines
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.
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!
Stay in touch – follow Foodie for Two on Twitter (Facebook coming soon)! Find out interesting Denver related food and event news & national news on wine, food, beer, science and some general, interesting facts. You never know what you’ll learn, so sign up now by clicking on the Twitter Follow link in the side bar on the right. Thank you!