Another tasty cheese

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Another tasty cheese

Post by Angela Fuller on Fri Jan 23, 2015 8:30 am

Well, I think it tastes like a medium cheddar....called 'Piave', can buy it at Eurospin 9.99 a kg pre-packed......
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Re: Another tasty cheese

Post by Geotherm on Fri Jan 23, 2015 5:10 pm

Thanks Angie.
Will give it a try.

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Re: Another tasty cheese

Post by Angela Fuller on Fri Jan 23, 2015 5:24 pm

Not the same texture as cheddar Geo, more solid, but the taste is good.....I hope you like it.
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Re: Another tasty cheese

Post by Gala Placidia on Fri Jan 23, 2015 6:11 pm

And if you want further information...
Piave cheese
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Re: Another tasty cheese

Post by Angela Fuller on Fri Jan 23, 2015 7:11 pm

Thx again Gala, nice to know its origin....seems to be a good all-rounder, think it may be excellent as cheese on toast will report back.....
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Re: Another tasty cheese

Post by stevegwmonkseaton on Sat Feb 07, 2015 5:29 pm

Well here is another "stinky" cheese.. Web LINK One of the children brought this back for us to try from a skiing trip and I must say it was very nice (and I've known a lot smellier cheeses ) Smile

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Re: Another tasty cheese

Post by Gala Placidia on Sat Feb 07, 2015 6:25 pm

I absolutely LOVE stinky cheeses, although I tend to eat them only when I am at home and I can wash my hands and brush my teeth after enjoying them. "Puzzone" sounds very promising, so I will look for it when I go back to Italy in a few weeks. Up to now, my favourite one is Limburger (German), but if you need inspiration here is a list Stinky cheeses  Very Happy
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Re: Another tasty cheese

Post by Geotherm on Fri Feb 27, 2015 12:23 pm

That Piave cheese went well with a cauliflower as a sauce, so thanks for recommending it. I did look in the large Eurospin on the way to Fermo, but they did not seem to have it in stock, as against Sarnano where it seems to be a standard line.

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Re: Another tasty cheese

Post by Admin on Fri Feb 27, 2015 12:28 pm

There is a fermented cheese called Bruss (or similar as it's actually a dialect word) which is highly stinky!
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Re: Another tasty cheese

Post by Geotherm on Fri Feb 27, 2015 1:02 pm

For stinky, try Durian fruit. Although not cheese the flavour is exquisite.

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Re: Another tasty cheese

Post by Gala Placidia on Fri Feb 27, 2015 1:06 pm

Brings back memories of Singapore.   Very Happy
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Re: Another tasty cheese

Post by Geotherm on Fri Feb 27, 2015 1:18 pm

And to me, but tasted very nice.

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Re: Another tasty cheese

Post by Angela Fuller on Fri Feb 27, 2015 1:35 pm

Funny Geotherm how selective different Eurospins are, friend tried 2 stores, neither of them had any, one a particulary large store.  Yes I use it alot in cooking and toppings not as salty as parmesan and cheaper... Very Happy
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Re: Another tasty cheese

Post by Angela Fuller on Tue Jun 30, 2015 4:51 am

Well, I havn't seen 'Piave' cheese in my local Eurospin for some months now so I picked up some 'Casera' - Valltellina to try.  Very good and again has a 'cheddary' taste....can recommend....Slice I bought was 0.258kg, cost 3.25 euros.....pre-packed.
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Re: Another tasty cheese

Post by stevegwmonkseaton on Tue Jun 30, 2015 8:34 am

Angela Fuller wrote:Well, I havn't seen 'Piave' cheese in my local Eurospin for some months now so I picked up some 'Casera' - Valltellina to try.  Very good and again has a 'cheddary' taste....can recommend....Slice I bought was 0.258kg, cost 3.25 euros.....pre-packed.

We don't often visit IPER, perhaps once a month, but now always get a supply of Piave. They seem to stock both the blue and red lable, but to be honest we can't tell the difference, they are both very nice. Locally we've discovered a nice pecorino, bit different from the normal stuff 'Pecorino Rosso Pienza" by 'Alival', lot stronger tasting than the Abruzzo pecorino. Still would prefer the Piave, but needs must...

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Re: Another tasty cheese

Post by Gala Placidia on Wed Jul 01, 2015 6:27 am

I will share with you one of my favourite cheese recipes, ideal for entertaining. Get a whole cheese, whichever you prefer, I have done it with Cheddar, Pecorino, a variety of blue cheeses. Carve a hole at the top, keeping the "lid " you removed. You can increase the size of the hole, if you wish. Get a glass of grappa, or brandy, or even whisky. Pour it inside the hole in the cheese. The amount of liquid will vary depending on what the cheese will absorb. You can top up after an hour or so. Wrap the cheese with foil of any tight wrap and keep it at room temperature for about a week or more (I do it for some 2-3 weeks). Once you have wrapped the cheese, resist the temptation of opening it to check. No need for that. Serve it with crackers, pear or apple slices, celery sticks...use your imagination.
Ideal for Christmas, New Year... Whenever you have a crowd to entertain.
Once the cheese has been opened, keep the leftovers (if any) in the fridge.
Enjoy!Very Happy
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Re: Another tasty cheese

Post by Flip on Wed Jul 01, 2015 9:44 am

We used to do something similar to that with Stilton (lush blue veined English Cheese) and pour Port into it, must say though my favourite way to do this was to keep both separate and have the Stilton with Bath Olivers and a large glass of Port on the side.
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Re: Another tasty cheese

Post by Gala Placidia on Wed Jul 01, 2015 10:10 am

Flip, I think that the use of Port is the key. I also like Stilton with pears and port, but I would only mix pears AND port (stewed are one of my favourite said). Perhaps, the higher alcoholic content of grappa, brandy or whisky makes all the difference. These spirits must act on the cheese and change its flavor and consistency. Try a Pecorino Peppatto filled with a good grappa and you will experience it. Some cheeses become creamier in the centre and you need a lot of self-control to stop dipping a spoon into it. Razz
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Re: Another tasty cheese

Post by Gala Placidia on Wed Jul 01, 2015 8:23 pm

And still on the subject of cheese, I found this Link
I think that I agree with the Slow Food Movement and Italy...
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Re: Another tasty cheese

Post by Admin on Wed Jul 01, 2015 9:14 pm

Me too!
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Re: Another tasty cheese

Post by Angela Fuller on Thu Jul 02, 2015 8:44 am

stevegwmonkseaton wrote:
Angela Fuller wrote:Well, I havn't seen 'Piave' cheese in my local Eurospin for some months now so I picked up some 'Casera' - Valltellina to try.  Very good and again has a 'cheddary' taste....can recommend....Slice I bought was 0.258kg, cost 3.25 euros.....pre-packed.
We don't often visit IPER, perhaps once a month, but now always get a supply of Piave. They seem to stock both the blue and red lable, but to be honest we can't tell the difference, they are both very nice. Locally we've discovered a nice pecorino, bit different from the normal stuff 'Pecorino Rosso Pienza" by 'Alival', lot stronger tasting than the Abruzzo pecorino. Still would prefer the Piave, but needs must...

Will look out for some 'Pecorino Rosso Pienza' Steve.....sounds tasty.....
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Re: Another tasty cheese

Post by Angela Fuller on Thu Jul 02, 2015 8:56 am

2015-07-02
Gala Placidia wrote:And still on the subject of cheese, I found this LinkI think that I agree with the Slow Food Movement and Italy...

I'm a supporter too...  Whilst on the cheesey subject I often buy a camenbert, in it's wooden box and warm it up in either the microwave or oven and serve as a starter with crudites....just delish and only takes a few minutes....
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Re: Another tasty cheese

Post by Gala Placidia on Thu Jul 02, 2015 9:42 am

An Italian alternative to Camembert is the aged Robiola from Lombardy (not the Piamontese one), You can bake it just like Camembert, I haven't tried to microwave it. Also delicious as a topping for pasta with chicken pieces or ham and mushrooms slices sautéed in butter, all covered with bechamel sauce. Pop it in the oven until you get a gratin. Delicious and an easy dish for entertaining as you can prepare it the day before and keep it in the fridge.
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Re: Another tasty cheese

Post by Angela Fuller on Thu Sep 03, 2015 8:12 am

Incase anyone is interested, IPER (well at least near to us) has Wykes Farm Cheese in stock....not tried it myself but it was interesting to see it amongst all the pecorino cheeses.....
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