Sottocenere the Italian truffle cheese is the “ORIGINAL” and genuine truffle cheese made under ash” by Antonio Carpenedo. He is the master “affinatore” or cheese ager and the creator of the truffle cheese. This cheese is also known as Sottocenere al Tartufo or Perlagrigia. The name Perlagrigia translates as the "gray pearl" and is produced in the Vento region near Venice. The residents of this region have enjoyed Sottocenere for many years and now it has finally come to the United States. This is a true blessing for anyone who enjoys truffles.
Flavor: Sottocenere is only aged for about one month so it has a light fresh flavor with hints of the herbed rind. The ash rind is edible but is gritty so you may want to scrape it off. The ashed herbs do impart their flavors to the cheese. has a smooth and semi- soft light yellowish interior paste and a very aromatic cinnamon scent that fills the room. The outer rind is light gray in color with a slight dusty appearance. Both the process of the aging and the very special ingredients make this a most unforgettable and unique cheese.
Details: Sottocenere is a semi-soft pasteurized cow milk cheese with real slices of black truffles mixed into the paste of the cheese. Its rind is rubbed with extra virgin olive oil and natural truffle oil. Then a layer of ash is used to cover the entire cheese. This layer of ash helps to lock in the wonderful herb flavors and helps to prevent the interior of the cheese from drying out. The ash layer is made from drying and grinding the following herbs; cloves, cinnamon, nutmeg, coriander, licorice and nutmeg. All of these herbs are grown by local farmers using time honored methods of cultivation and harvesting. The cheese is then aged in its herbed rind for at least one month.
Details: Sottocenere is a semi-soft pasteurized cow milk cheese with real slices of black truffles mixed into the paste of the cheese. Its rind is rubbed with extra virgin olive oil and natural truffle oil. Then a layer of ash is used to cover the entire cheese. This layer of ash helps to lock in the wonderful herb flavors and helps to prevent the interior of the cheese from drying out. The ash layer is made from drying and grinding the following herbs; cloves, cinnamon, nutmeg, coriander, licorice and nutmeg. All of these herbs are grown by local farmers using time honored methods of cultivation and harvesting. The cheese is then aged in its herbed rind for at least one month.
How To Serve: Try Sottocenere with an antipasto course or with sun dried tomatoes as a midday treat. It also will present well as a table cheese or as a dessert course. Sottocenere is sometimes known as Perlagrigia so you may have to ask for it by either name.
Wine parings: Barolo or Barberas
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