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New to the Cave: Sheep Milk Cheeses from Landmark Creamery in Wisconsin

Pictured Above: Anna Landmark (left) and Anna Thomas Bates (Right)

A little piece of land, a Swiss Grandfather, a noisy milk cow named Freckles, a flock of wild sheep, two goats named Giselle and Celeste, along with a passion for local food and cooking are the roots of Landmark Creamery.

Landmark Creamery is run by two Anna’s, Anna Landmark and Anna Thomas Bates. This either makes things very confusing, or very simple. Landmark makes the cheese and Thomas Bates eats it (and sells it.)

Anna and Anna moved to Albany, Wisconsin at the same time in 2009, but didn’t meet until they found themselves at a potluck for Green County Women in Sustainable Agriculture three years later. Anna Landmark was there because she had a small farm, Anna Thomas Bates was there because as a food writer and proponent of sustainable agriculture, she loves to learn about local food, farms and the incredible women who run them. They grew closer when they found their four-year-olds in the same 4-K class at school.

Landmark plunged into full-time cheese making in August 2013. Over homemade Old Fashioneds, the two Anna’s plotted a partnership dreaming of creamy sheep milk and buttery pasture-grazed cow milk, carefully handcrafted into beautiful, delicious cheese.

intro from www.landmarkcreamery.com

Pictured Above: Landmark Creamery Anabasque, a sheep milk tomme styled after the Pyrenees greats like Ossau Iraty and Abbaye de Belloc.

I tasted Landmark Creamery’s cheeses at the American Cheese Society conference last summer in Providence, Rhode Island, and immediately knew that they would have a loving home in our cheese room.  Anabasque is the Anna’s signature aged sheep milk cheese, made in a stylistic homage to Ossau Iraty, the legendary alpine sheep milk tomme from Basque Country.  The rind is a rust red from repeated washing in brine.  Anabasque is rich and meaty with notes of roasted salted peanuts and apricots.  This cheese is perfect for anchoring the local/hard/sheep component of a regional cheese board.  Pair with medium intensity reds, buttery whites, and virtually all ciders (who always play well with basque style sheep milk cheeses.)  Anabasque is made with pasteurized sheep milk, and wheels weigh approximately ten pounds.

Fresh hand-ladled Petit Nuage draining in their likewise petite baskets.

The seasonal release of the über precious “Petit Nuage” means that spring is finally here to stay.  Petit Nuage translates to “Little Cloud,” which is about as apt a description as you can make for these fluffy little 1oz buttons of fresh sheep milk cheese.  Each wheel is only an inch and a half in diameter, making them the perfect single size serving on a cheese plate paired with local honey – or perhaps with the beautiful cheese friendly preserves from the nearby Wisconsinites atQuince and Apple.  Petit Nuage is rich and lactic with a bright lemony finish.

Our first shipment of Petit Nuage will be arriving at the end of next week, and will be kept in stock though the summer until the end of the production season in October.  Petit Nuage is sold by the tray (8x1oz buttons) or case (4 trays or 32 pieces total).

Petit Nuage - hot off the presses and ready to be enjoyed!
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New to the Cave: Cheeses from Spring Brook Farm in Reading, Vermont

If there is one thing beyond quality and flavor that influence our cheese buying decisions, it would be the people that make cheese happen.  We love sourcing great foods from good folks.  And of all of the good folks in the cheese world that have wrapped flavor, quality, and “good vibes” into a neat little bundle, the team at Spring Brook Farm would rate pretty high on the list.

Since 1994 Spring Brook Farm has been home to the Farms for City Kids Foundation, in those years it has brought 10,000+ inner city kids between the ages of 8 and 12 to their beautiful farm in Reading Vermont for a week of hands on learning, free of charge. “In our thousand-acre classroom‚ reading‚ writing‚ math‚ social studies and environmental study skills are applied to hands-on farming tasks. Through group-structured tasks—such as learning to care for farm animals—students discover untapped character strengths‚ develop critical teamwork skills and strengthen core values such as hard work‚ leadership‚ respect‚ self-confidence and responsibility. Students are challenged to overcome fears‚ accomplish feats they never imagined and are empowered by our Farm staff to achieve success every day.”

Cheese is still a relative newcomer to the scene at Spring Brook Farm.  In 2003, former blacksmith Jeremy Stephenson began his love affair with traditional alpine cheeses while living abroad in Europe for a year with his family.  Upon their return, he began making cheese with the neighboring Thistle Hill Farm.  He was brought on as the cheese program director for the Farms for City Kids Foundation in 2008, and resumed making the Tarentaise after John Putnam from Thistle Hill licensed the name to Spring Brook Farm in order to keep up with demand.

Already home to acres of lush pasture and a herd of 100 registered jersey cows, it wasn’t log before Jeremy and his team were producing award winning cheese.  In 2009, Spring Brook Farm’s Tarentaise won first place at the annual American Cheese Society conference for Farmstead Cheeses aged over 60 days.  It has gone on to win many other awards including the coveted “Best in Show” award at the 2014 ACS conference.  In 2010 Reading Raclette (pronounced: Red-ding) was added to the docket.  Both cheeses are made exclusively with raw milk from their 40 milking cows, and are made using traditional copper vats to cook the curds, as is the case with many traditional European alpine cheeses.  All profits from their cheese sales go towards the Farms for City Kids Foundation.

Spring Brook Farm Tarentaise

  • Country of Origin: U.S.A
  • State: Vermont
  • Milk Type: Unpasteurized (Raw) Jersey Cow Milk
  • Style: Farmstead Firm, Alpine, Washed Rind, aged a minimum of 6 months.
  • Size: 16-20 lb wheels
  • Availability: Year round

Tarentaise is a firm alpine cheese similar to French alpine cheeses like Abondance, Comte and Beaufort.  John Putnam named the cheese after the Tarentaise Valley in France where the eponymous cows graze in the French Alps.  Tarentaise the cheese is easily recognized by its concave rind that imitates that of its French cousin Abondance.  Spring Brook Farm’s version of Tarentaise is intensely buttery and sweet in aroma, and is toothy and crystalline in texture, finishing with big notes of pineapple and warm spices.  This is the kind of cheese makes you want to sit  and taste in silent appreciation as the world passes you by.

Spring Brook Farm Reading Raclette

  • Country of Origin: U.S.A
  • State: Vermont
  • Milk Type: Unpasteurized (Raw) Jersey Cow Milk
  • Style: Farmstead, Semi-firm, Alpine, Washed Rind, Aged between 3-5 months
  • Size: 16-20 lb wheels
  • Availability: Year round

Behold the holy grail of melting cheeses.  Spring Brook Farm’s Reading is the closest thing we’ve found to a true Swiss Raclette, and it’s a darn good imitation.  Raclette (the dish not the cheese) is going to be to 2016 what Fancy Toast was to 2015, so make sure you jump on the bandwagon early.  Melt it over roasted fingerling potatoes alongside charcuterie and a few snappy cornichons, you can thank us later.

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Cheese Spotlight! Ossau Iraty Estive from Rodolphe le Meunier

Move over winter cheddars and gruyeres, spring puts us in the mood for rich, floral, and delicate sheep milk cheeses from the Pyrenees.

The Basque region that straddles the border between France and Spain is renowned for its alpine sheep milk cheeses.  The lush green mountains of the Western Pyrenees that have preserved Basque culture have also preserved the cheese-making tradition of the region. Basque cheeses are arguably some of the most ancient, with evidence of cheese-making dating back 4,000 years.

Though you can find cow and goat milk cheeses in Basque Country, sheep milk cheeses make up the overwhelming majority.  Manech and Basco-Béarnaise are the local breeds of sheep that have evolved to thrive in the Pyrenees’ terrain.  Basque cheeses are referred to simply in Euskara (the spoken language of the Basque people) as Ardi Gasna, which translates to “our cheese,” or “local cheese.”  To add one more layer of confusion, the French refer to this style of cheeses as “brebis,” which literally translates to, “sheep.”

Black-Headed Manech Sheep grazing on alpine pastures in the Pyrenees Mountains.

Transhumance is a defining way of life for Basque shepherds.  Between May and September, shepherds follow their herds on horseback up the mountain.  While the sheep graze on fresh alpine grasses, the shepherds live in small stone huts called “cayolars.”  The shepherds milk the sheep and make cheese while living in the mountain cayolars.  International demand for Ossau Iraty has flooded the market with industrial versions of this cheese, typically made with milk from a cooperative of farmers as opposed to being farmstead, and made during the winter months when the sheep are eating hay.

Our affineur Rodolphe le Meunier hand selects our wheels of farmstead Ossau Iraty Estive.  The “Estive” designation means that these wheels are only made between May and September while the sheep are happily grazing in the mountains.  Only a few hundred wheels of Ossau Iraty are given the “Estive” title every year.  Currently our wheels of Ossau Iraty Estive are from June of 2015 and are just hitting their peak flavor.  The cheese itself is much more intense and meaty than the pasteurized industrial versions, with a heady nose of ripe apricots and roast lamb, and a pale buttery paste.  The richness of the cheese is moderated with a bit of acidity, which develops into a long floral finish.

Rodolphe just sent us a whole pile of this tasty cheese, give us a call if you need to try it for yourself!

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Extra-Extra-Aged “Antique” Pleasant Ridge Reserve from Uplands Cheese

When Andy Hatch (cheesemaker extraordinaire and owner of Uplands Cheese) called us earlier this week and asked if we would like to bring in a special lot of Extra-Extra-Aged Pleasant Ridge Reserve, it didn’t take us long get back to him with an “ummm, yes please!”

Pleasant Ridge Reserve is only made during the summer when their cows are grazing on fresh pasture (May-October) These wheels were made at the beginning of the milking season on May 27th, of 2014.  Typically Upland’s “Extra-Aged” wheels are just over a year old, so we are calling these 22 month-aged wheels “Antique” as a nod to their Gruyere brethren.  Now with nearly two years of aging under their belt, they are tasting phenomenal.  The nose is fruity without being too sweet, like fermented pineapple and caramelized onion.  The cheese opens up into some big meaty flavors (think miso and beef broth) and finishes with notes of fresh hay and toasted pumpkin seeds.  The texture is dense (but not brittle) with all of the sexy little tyrosene “flavor” crystals that can woo even the most finicky of cheese-eaters.

Pleasant Ridge Reserve

  • Country of Origin: United States
  • Region: Wisconsin
  • Milk Type: Raw cow’s milk
  • Style: Gruyere
  • Flavor profile: Nutty sweet with dynamic grassy and floral aromas.
  • Quantity: 10# wheel
  • Availability: Seasonal

Located near Dodgeville, Wisconsin, Uplands Cheese was started by two families: Mike and Carol Gingrich and Dan and Jeanne Patenaude.  After years of farming separately as neighbors, in 1994 they combined forces and bought a farm together in order to join their small herds and manage them in a seasonal, pasture-based system.  Uplands farm has crossed larger breeds, like Holsteins and Brown Swiss, with smaller ones, such as Jersey and Tarentaise in their own closed herd.  Pleasant Ridge Reserve is named after the land formation on which the farm sits.

Pleasant Ridge Reserve, is also a farmstead artisan product, and is made in the tradition of Alpine cheeses like Gruyere and Beaufort.  Like the Alpage versions of these cheeses, Pleasant Ridge is made from May through October when the cows are eating fresh pasture. This is a grass-fed raw milk cheese.

Pleasant Ridge is aged typically aged 6-8 months, with a select number of wheels aging up to a year or more.  The cheese produced for over a year, the “Extra Aged” batches of Pleasant Ridge Reserve, are available only in the fall and early winter.

Tasting notes:  Nutty and sweet with dynamic grassy and floral aromas.

Best in Show American Cheese Awards, 2001, 2005, 2010

Best of Show American Cheese Championship, 2003

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This Just In: Barrel Aged Feta and Wild Oregano from Greece

For all of the European products we’ve sourced over the years, we sure haven’t brought in much from Greece. Scott recently went on a trip to Greece with his buddy George (Yioryo) and brought back some new products that knocked our socks off.

Wild Greek Oregano

The name “oregano” means “joy of the mountain” and has its origins in the ancient Greek “oros” (mountain) and “ganos” (joy). Fragrant wild oregano grows rampant on the lush mountain pastures of Greece, where it is hand-foraged and used in just about everything from tomato-sauces to restorative teas used for curing indigestion. True Greek oregano (Oreganus Vulgare – sometimes called wild marjoram) is a relative to mint. The super fragrant, licoricey aroma hits you as soon as you open the canister, the flavor is peppery and citrusy with earthy undertones.

PDO Barrel Aged Feta

Most people know feta as the ubiquitous cheese crumbles that add a quick bite of sharp, acidity (not to mention salt) to salads. The origins of Feta date back to 800 BC, when sheep and goat milk were staples of the Greek diet. Today, the process of making the brined fresh-curd cheese is remarkably similar to the methods described in ancient Greece.

The majority of feta consumed in the United States is made with cows milk, and is dry-packed or crumbled. Our new Feta from Yioryo is made using a traditional blend of 70% sheep milk, 30% goat milk, and is aged in traditional oak barrels to round out the flavor. The brine is just as important as the cheese, and so our 2 Kg (4.4lb) trays are packed with the brine to preserve flavor and freshness. Feta quickly oxidizes and turns sour after being pulled from the brine, so it is best to pull what you are going to use, and keep the remainder stored in brine until it can be used up. We like that first thing you can taste is richness of the sheep milk, and a slight goat-y tang – it tastes like more than just salt.

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To Brie, or not to Brie, that is the Queso: Traditionally made Brie from Ferme de la Tremblaye

Often imitated, but never duplicated, brie is easily the most recognizable French cheese on this side of the pond.  The majority of “brie” consumed in the US is a cheap, heavily processed industrial product. The curd is stabilized, to prevent the cheese from ripening during extended transit times. The resulting cheese will be just as ripe from the moment it is packed, to when it is consumed some months later.

To expedite the lengthy process of ripening, the bloomy rinds are sprayed on, rather than being allowed to develop naturally.  Traditional Brie de Meaux takes six to eight weeks to mature, whereas the industrial versions are ready to ship in less than two weeks. By adulterating the natural aging process, the resulting product is bland and rubbery. To make up for the lack of flavor, producers will increase the level of salt, or add other flavors to the mix. Garlic-dill brie anyone?  Eesh, no thank you.

In a world of mediocre brie, we’ve got the good stuff. Ferme de la Tremblaye is a sustainable farmstead dairy and cheese producer about twenty-five miles southwest  of Paris.  While the word “fermier” typically designates that a French cheese is farmstead and therefore made with unpasteurized milk, these wheels are pasteurized in order to comply with FDA regulations.  However, pasteurization is the only aspect of the production that is nontraditional, the curd is still hand sliced and delicately ladled into forms, using fresh, whole milk exclusively from the farm’s herd of 145 milking cows.  Since 2012 the farm is also self-sufficient, harnessing all of the energy used on the farm and in their home from Bio-gas produced through the anaerobic breakdown of methane.

Tremblaye’s bries are 1kg (2.2lbs) wheels which are much easier to handle than the traditional 3kg (6.6lb) wheels of AOC Brie de Meaux.  The rind is pleasantly mushroomy and gives way to a melt-in-your-mouth paste that is fresh and lactic with notes of sweet cream and garlic.  We fly these cheeses in every two weeks, so you’ll see a thick line of fresh paste through the center which is rare for imported bries by the time they reach us in the flyover states.

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Jacobs and Brichford Farmstead Cheeses

Matthew Brichford at home with his herd of Jersey, Tarantaise and Normandy cows. Photo Credit: www.farmindiana.com

When I think of Indiana, I think of the Jackson Five, of the Mad-Max-esque landscape of Gary, and of the white-knuckle traffic spilling off of the Chicago expressway.  Lately, we’ve been bringing in some gorgeous cheeses from Indiana that has changed everything I thought I knew about the “Crossroads of America.”  It started a few years ago with some lovely goat cheeses from Capriole Dairy, and now with some seriously delicious farmstead cheeses from Jacobs and Brichford.

While Jacobs and Brichford is a relative newcomer to the cheese scene, their farm dates back to the war of 1812, when their family was allocated land in the Indiana Territory as a survivors benefit for a relative who had died in combat.  Over the next two hundred years, the Brichford family used the land to farm just about everything imaginable.  In 1981, Leslie Jacobs and Matthew Brichford took the reins, and began raising cattle for meat. In 1995, they updated their farm to include a fluid milk dairy, with the hope of one day making cheese.

Over the next few decades, they added heirloom breeds of cattle to the herd (Jersey, Tarantaise and Normandy) all known for excellent milk quality and high butterfat content.  Matthew claims that he is “not a cheesemaker, he’s a farmer who makes cheese.” So when it came time to make cheese, Leslie and Matthew went to France to meet with geneticists, and brought cheesemakers to the farm to develop recipes that would highlight the quality of their milk.  Today they have only 90 milking cows, and only make their exclusively raw-milk cheeses when the cows are grazing on lush spring,​ summer​, and fall​ pasture​s​.  Their ​daughter, Maize, does marketing and sales while their other daughter, Miah, came back home to the farm to help with grazing management.​

Pictured Above: Ameribella Photo Credit: www.cheeserank.com

Can you have a crush on a cheese?  Ameribella, named after their Great-Grandmother America Arabella, is the kind of cheese that makes me weak at the knees.  Ameribella is modeled after Taleggio , the legendary washed-rind stinker from Northern Italy.  Except that I have never had a Taleggio this rich and unctuous, it almost eats more like a full-flavored Reblochon.  The raw, grass-fed milk from heirloom breeds translates into vibrantly butter-yellow paste that contrasts against the smooth pink-orange rind.  Washed-rind cheeses are tricky, and “non-cheesemaker” Matthew Brichford has mastered the style.  While not runny, the paste does pudge out a bit when you cut into the loaf sized rectangle, its assertive mustardy, meaty flavors are balanced by the richness of the milk.  I’m excited to try it a la Wisconsin Limburger style – an open faced sandwich on pumpernickel with course mustard, a thick slab of cheese, and a few slices of raw onion.

Pictured Above: Everton

Lest my excitement for Ameribella runneth over, I’m just as geeked about Everton, their take on an alpine large format cheese, named after a nearby town in Southeast Indiana.  Weighing in at twenty-five pounds, Everton is only about a third the size of a traditional Gruyere or Comte.  That being said, it makes up for its diminutive size with robust flavor.  Everton is a bit sharper than imported gruyeres, with bold overtones of sweet onion and brothy tamari.  As with the Ameribella, the quality of the milk shines through.  The paste is bright yellow, and flecked with those crunchy tyrosine “flavor crystals” that cheese eaters love.  Everton would be a perfect melting cheese for fondue, or any of the myriad of Swiss recipes that highlight melted cheese at its finest.  Or, if you are like me, you could just eat it as is.

 

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Great Ciao Top 10 List for September

Do you ever get asked your favorite thing is, only for your mind to go blank?  I get asked on a daily basis what is new and exciting at Great Ciao, only for the same thing to happen.  With a warehouse full of fancy groceries, and new ones coming in every day, there is just no excuse for that.  So this afternoon I went old school and walked through the warehouse with a whiteboard to brainstorm my top ten list of foods I’m excited about for September.

10. Mozzarella di Bufala
As Minnesotans, we shouldn’t be so eager to usher in fall menus and pumpkin spice everything when we know the weather that lies ahead.  We still have plenty of delicious Mozzarella di Bufala, brought in direct by air-freight from Italy to the 612.

9. Red Boat Fish Sauce
While it may be pungent when tasted solo, Red Boat Fish Sauce is liquid gold, adding a big hit of meaty brothy umami flavor to every dish it touches.  Founder Cuong Pham started a small factory on the tropical island of Phu Quac in 2006.  When the fisherman return to the port, native black anchovies are cleaned, and packed in salt into tropical wood barrels.  The tropical wood barrels impart a vivid fruity sweetness into the fish sauce and soften its intensity.  We have Red Boat Fish Sauce in both retail and foodservice sizes.

8. Maritime Lavender Honey
French lavender honey (a mono-floral honey collected from bees pollinating lavender fields, rather than being lavender infused) is delicious enough, but this version was collected from bees pollinating  lavender off the coast of southern France, which adds a breath of briney ocean air to its perfumed sweetness.  It is every bit as delicious as it is esoteric (and I really dig it.)

7. Pralus Chuao Bars
These tasty chocolate bars just arrived from France, and they are one of our combined favorites.  Chuao is one of Francois Pralus’ most esteemed bars, collected from a single plantation in Venezuala.  We love it for its deep, earthy, cigar-tobacco-y, dried fruit and leather flavor and aroma.  Most of the time we hoard it for ourselves, but we could also sell it to you if you ask nicely.

6. Italian Wild Fennel Pollen
This stuff is the magical fairy dust of the spice kingdom.  Wild fennel pollen is more floral, sweet, and fragrant than fresh fennel fronds.  A little goes a long way, and now that the weather is cooling down (despite my protests) I’m excited to use it on roasted meats and root vegetables.  I also love sprinkling fennel pollen over a slice of Bucheron goat cheese and a drizzle of Acacia honey for a simple but elegant cheese course.

5. Arroyabe Ventresca Tuna Belly
Who knew that canned tuna could be so irresistable? Answer: The Spanish, but they were probably keeping it to themselves.  Ventresca is the belly cut of the small Bonito del Norte breed of Tuna that makes an annual run off the coast of the Adriatic Sea.  The tender fillets are packed in olive oil, and deserve to be sprinkled with good salt and eaten straight out of the can.

4. Great Ciao Signature Balsamic Condiment from Compania del Montale
Three years ago, we set out to develop a signature balsamic with Compania del Montale, a small Acetorium in Modena.  It took countless sample vials, tastings, and transatlantic journeys before we settled on a blend that was finished in Juniper barrels and had a luxurious velvety-thick texture.  This is as good as you can get without breaking the bank for Balsamico Tradizionale di Modena.  We have it in both 500ml. foodservice bottles, and in the pretty 250 ml. bottle you see pictured.

3. Unio Muscatel Vinegar
Two vinegars in a row? Well, you can never have enough good vinegar in your arsenal.  Made from Spanish Moscatel grapes, this vinegar has a crisp acidic backbone balanced by candied lemon sweetness, all at once aromatic and complex with lively overtones of melon and honey. Perfect for a vinaigrette, but sweet enough to enjoy with soda water for a refreshing vinegar spritzer.

2. Haricot Soisson
One of the two classic beans used for cassoulet (the other being the more well known Tarbais bean) Soisson beans are much bigger, plumper, and practically beg to be infused with duck fat, sausage, and whatever other meaty tid-bits you can throw their way.  Soisson beans nearly double in size after soaking, and become rich and creamy once cooked.

1. Finally! Local Honeycomb from Ames Farm
We are always looking to find the ingredients our customers request, and local honeycomb has been one of the hardest things to source given the state of our bee population in Minnesota.  Fortunately, Brian at Ames Farm had an awesome year that exceeded his expectations, and we finally have delicious local honeycomb at your beckon call!

 

 

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Great Ciao – Your Source For Wedding “Cake”

Recently, one of our customers tied the knot, and requested our help in designing his wedding cake (pictured above) made entirely from tiered wheels of cheese. Given cheese’s increasing popularity (fat is back baby!) We get more and more requests for chefs and caterers to do wedding cheese “cakes” for themselves or for their customers.

While 25-30 lbs of artisan cheese doesn’t exactly come cheap, it is surprisingly on par with the cost a professionally decorated wedding cake. For turophiles, these cakes not only support farmers and artisan cheesemakers, they also make for delicious leftovers, given that the guests don’t eat everything. A half wheel of Pleasant Ridge Reserve in your fridge is a happy way to start a marriage indeed.

I recommend planning for about 3-5 tiers with the top tier being soft and easily cut-able for the bride and groom. Something old (aged) something new (fresh) something unique (washed or smoked or flavored) and something blue is a good rule of thumb. Finish with a few sprigs of greenery and fresh or dried fruit, and you have a gorgeous and unique showstopper.  We are happy to help you make a diverse selection of cheeses for you or your customer’s special day.

 

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“Más que Bueno!” Mascarpone from Delitia in Lombardy

While Mascarpone (MAH-scar-pon-ay) has many origin myths, the most colorful stems from the Spanish occupation of Northern Italy in the 1600s.  A Spanish officer tasted the intensely rich thickened cream and exclaimed that it was “Más que Bueno!” (Better than good!)  And the name stuck.

Mascarpone is similar to crème fraîche and clotted cream in texture and flavor, although there are slight differences in it’s production.  Unlike it’s cousins, Mascarpone is made by coagulating heated cream with citric or acidic acid.  The remaining curd is drained, resulting in a thick, almost whipped texture.  Mascarpone is famously used in Tiramisu, but can also be whipped into risotto, or served simply with fresh berries and a dusting of cocoa – just to name a few.

After intensive product testing (read: alternating through spoonfulls of imported and domestic mascarpones) we began sourcing our mascarpone from Delitia in the Lombardy region of Northern Italy.  While most mascarpone is made with the cream of commodity milk production, Delitia uses cream skimmed from the production of Parmigiano Reggiano cheese.  The resulting product is a mascarpone that is light and airy in texture, with an intensely fresh, lactic richness and a delicate finish reminiscent of coconut.  While air-freight mascarpone can be slightly more expensive than its domestic counterparts, it doesn’t have any of the cloying sweetness of some domestically produced versions, making it a blank slate for either sweet or savory applications.

Delitia’s mascarpone is available in 500g tubs, and is kept in stock at Great Ciao World Headquarters.

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