By Rotraud Michael-Degner
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Additional resources for Cheeses of Italy
The vast selection of cheeses from Italy always provides new palatable joys for cheese lovers. 1 loaf of Italian bread, 7 oz. Mozzarella, 16 anchovy fillets, drained, 3 tablespoons capers, 2 cloves garlic, I tablespoon minced parsley, 4 tablespoons olive oil, pepper. Slice the bread and Mozzarella. Crush the anchovies, capers and garlic with a mortar and pestle or grind in a blender or food processor to form a paste; they can also be minced finely by hand to obtain a spreadable mixture. Stir in 4 tablespoons olive oil and add pepper.
Production areas: Parts of Piemonte and Val D'Aosta. The ancient Romans are said to have always made Robiola according to the same recipe. Fat content: Minimum 45% Use: As a table-cheese it is nicely paired with rustic home-made bread. Production period: All year. A requested specialty is the Robiola del Becco prepared only in October-November from goat's milk which is particularly aromatic in this period. Ripening: 8-15 days. 48 Taleggio Table cheese Taste: Fine spicy flavor. Unique taste unike any other Italian cheese.
Gorgonzola, Lemon juice, 1 1/2 oz. Salmon caviar. 5 oz. Gorgonzola, 3 celery stalks, 2 oz. butter, 2 tablespoons Grappa, I round Pumpernickle bread, Shelled walnuts. Cut the avocados in half, remove the pit and carefully peel off the skin. Mash the Gorgonzola with a fork and mix in with the Mascarpone and Ricotta. Add lemon juice to taste. Cut the avocados lenghthwise and slice thin, leaving the lower, narrower end attached. Pull them apart into a fan shape and place them on four plates. Place some Gorgonzola alongside each of the avocados and garnish them with 1/2 oz.