Radio Kitchen #923 - Italian Cheeses 1-4-11

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local-wypr-943616.mp3

We've just come through one of the busiest times of the year for entertaining, but we do believe there may be more to come.  Whether you are planning a formal dinner or just a wine party with snacks, cheese is a welcome part of the menu.  And Chef Jerry Pellegrino points out that cheese from Italy should by no means be overlooked! Their price often is not as high a French cheese, which makes them very attractive.  And there is far more available than just the hard slabs of parmesan we're used to.  Here are some of his current faves.

Montassio, is a 14th century cheese made from cow's milk.  It comes in three styles, depending on how long it has been aged:  fersco, mezzano, and stravecchio.  Of the three, Jerry has the highest regard for the stravecchio, which is a little harder to find. Ricotta Salata is a salted version of the fresh and delightful ricotta we know and love.  Made from ewe's milk it has a mild flavor, and a firm but light texture.  Great for cubing and adding to salads.

Miti Capra Vattellina is a very old goat's milk cheese that comes from the Italian Alps.  It's dry, full flavor is fabulous, and Jerry loves to shave slices off for garnish. Finally, the city of Bra is celebrated for dairy products.  Bratenero is a local cheese, made from cow's milk and aged 4-5 months.  The cow's diet of fennel and herbs influences the taste.  And Bra Duro gets a full 6 months aging, so bring it squarely into the hard style.