Thread: I Need A Good Fondue Recipe.
12-24-2008, 12:00 AM
: “It's all shits and giggles until someone giggles and shits.”
” I wondered why the rock was getting larger. Then it hit me.
12-24-2008, 01:06 AM
- Join Date
- Aug 2005
Some cheeses are made of mares milk and have a sharp flavor.Some are from mountain sheep milk or goat milk.Exotic cheese can be quite expensive and hard to find.When I traveled in Europe as a field engineer I would seek out the local Italian cheeses and enjoy their taste and texture.
Every village in Northern Italy had their own varity of cheese made to use up the goat,sheep,mares or cows excess milk to stop waste.Some of the best foods I have ever had came from these private homes in Northern Italy and the French German cooking in small home/restaurant around Colmar in Alsace Lorraine .
Asiago is made in the region of Vicenza and Trento, Italy. It is a traditional, farmhouse and creamery, unpasteurized, hard cheese. Originally made of ewe's milk, now is made with cow's milk only. There are two types of Asiago: first one (mistakenly taken for Pressato) is a lightly pressed cheese made from whole milk matured for 20-30 days. The other (Asiago d'Allevo) is the mature cheese made with skimmed milk. Long and slow maturation process creates fruity, slightly sharp cheese with a compact, granular interior full of small holes. Matured over 2 years, becomes intensely flavored. Can be grated and used as a condiment.
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