The BelGioioso Family of Cheeses – Part Three – Cheeses You Don’t Use Everyday
T Minus 2 Days and Counting…The Lady isn’t sleeping…she claims it’s the excitement of traveling; but I prefer to believe it is anxiety over the repercussions she might encounter in the event she leaves The Cat behind…a feline scorned is…well anyone who has ever been owned by a cat knows what happens when you annoy him…
I thought I would review a few cheeses that most humankinds don’t encounter daily; cheeses you might want to consider the next time you are throwing a party or want to pamper yourself.
This is a rare Italian delicacy that BelGioioso thankfully decided to bring to America. Burrata is fresh mozzarella filled with cream. It is silky on the outside and…well, creamy on the inside. It is sweet and pleasing on the palate. It is made in 8 oz balls and packed in water to extend its shelf life. However, once opened, you should eat within two days for maximum flavor enjoyment.
Due to its delicate nature, BelGioioso suggests that when serving, you remove the seal from the cup, drain the water and cut your portions while the cheese is still in the cup. Remove the portions you are using and reseal the remaining pieces.
I give Burrata 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving suggestions: Cut and serve on fresh endive leaves. You can drizzle it with olive oil and sprinkle it with salt and pepper. Use it as the mozzarella in your next Caprese salad. This is something The Lady plans to do. On an antipasti platter, it goes well with peppers, olives, herbs, melon, grapes and an array of charcuterie.
Wine Suggestions: Something light such as a rose.
Beer Suggestions: Pale Ales
Source: Cows’ Milk
Another delicate cheese that you have to hunt to find even in your high-end cheese kiosks. This cheese is a fresh, rindless cheese with a soft and creamy consistency. It is sweet with a slightly tart aftertaste that encourages you to want more.
Originally this cheese was made in the Lombardy and Romagna regions of Italy only in the autumn and winter months as the cows descended from the pastures of these mountainous regions. The exertion of the cows coming down the mountains increased the butterfat content of the milk and the cooler temperatures of the mountains helped keep the cheese fresh as the shepherd guided their cattle home for the winter.
I give this cheese 3 Paws out of 4 Paws (cause that’s all I’ve got)
Serving Suggestions: Spread this cheese on a toasted baguette, sprinkle with olive oil and fresh chopped herb. You can also spread this cheese across the top of fresh pizza dough; sprinkle with your favorite pizza topping and bake at 450° for fifteen minutes until the cheese is melted and the dough is crisp. It also goes well with fresh strawberries.
Wine Pairings: Champagne
Beer Pairings: Pale Ales
Source: I’ll bet you already know it’s Cow’s milk…
This is the newest cheese from BelGioioso. It is an elegant, surface-ripened cheese that is aged 60 days to ensure a full, earthy flavor. It has a soft, creamy texture that is supple enough to slice, cube and it also melts easily.
I give this new cheese 4 Paws out of 4 Paws (cause that’s all I’ve got) – this is a terrific cheese.
Serving Suggestions: Combine cubed Italico with chopped asparagus and diced Roma tomatoes with risotto. Melt this cheese over ravioli and garnish with a homemade marinara and fresh basil. This makes a great dip when melted and mixed with diced artichoke hearts. You can also put it on a cheese platter with crusty bread, pears and almonds.
Wine Pairings: Jurancon
Beer Pairings: Heineken
Source: Cows’ Milk
This concludes my series of reviews of the BelGioioso Family of Cheeses and the other hosts of The Lady’s Wisconsin trip – Roth Kase and Crave Brothers.
I am not sure what my next blog will cover; I can’t get a read on whether The Lady plans to allow me to join her on the trip…I’ll either be one happy kitty or one pissed off feline…you will get a clue tomorrow when The Lady makes her final decision…