Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Robiola due latti.
What it is • A bloomy rind cheese made from pasteurized cow and sheep’s milk from Alta Langa in the Piedmont region in northwest Italy. The edible, thin rind is mild, with no ammonia qualities. The cheese’s texture is sticky and satiny and the pale yellow paste is buttery, followed by a hint of tanginess from the sheep’s milk. As it ages, the paste will become more runny and the rind will take on a slightly reddish-orange hue.
How to use • Use on a cheese plate, along with slices of Fuji apple, grapes or pears. Or melt slices on a baguette, or consider using it instead of mozzarella on a pizza or to make a unique cheesecake (see adjacent recipe).
To read the rest of the story, please go to: The Salt Lake Tribune
