Italian Dessert Week — Say Cheese

When I was visiting friends in Italy, dessert was often a platter of cheese. The local creations they presented were unique to the region. Some were even homemade. I’m ashamed to say I was often too full of gnocchi or some other delicious main course to appreciate the dairy displayed before me. If I had to do it all over again, I’d have thought ahead and saved room for the “dessert.”

If you’re like me, you’re very familiar with Italian cooking cheeses — mozzarella or ricotta — but at a loss for what to place on a platter. So once again, I turn to the experts. This time Jeanette Hurt comes to the rescue. Co-author of The Complete Idiot’s Guide to Cheeses of the World, Jeanette is nothing short of brilliant when it comes to fermented curd.

Not only did she give me guidance on cheese selection, she offered serving tips. While bread is a given, jam, honey and olive oil are wonderful accompaniments. Jeanette also warns that you should always serve the cheeses at room temperature to allow the full flavours to emerge.

So, here are Jeanette’s top picks for an authentic Italian cheese platter:

• Gorgonzola – this classic blue cheese is one of 26 patent-protected Italian cheeses. If the label says Gorgonzola it must be from the Lombardy region and be manufactured in the traditional way.
• Taleggio – a stinky cheese that smells strong but tastes mild. Only true cheese lovers will appreciate this one, but if you’re a formaggio fan, you’ll love it.
• Strachhino di Crescenza – Jeanette says she dreamed about Crescenza after she ate it. This rindless cheese if often served drizzled with olive oil. This spreadable, “oozy” and “utterly decadent” cheese is mild and goes well with honey.
• Burratta – this very special cow’s milk mozzarella is filled with cream and mozzarella curd. Burrini is similar but it’s filled with butter.
• Asiago, Percorino and Parmesan – Don’t use a good quality version of any of these familiar names just for cooking. Serve them at warm to room temperature and really taste them.

Jeanette says you could taste a different cheese every day and it would still take more than a year to work through all the variations Italy has to offer. She refuses to name a favourite, likening the task to being dropped in Milan and asked to select the best pair of shoes. See, I told you she was smart.

So, does a particular Italian cheese earn a special place at your table? If so, do you like it dripping in honey, drizzled with olive oil or on its own?

Photo © cwbuecheler, published under a Creative Commons License.