Jan 8
charles leclerc as sottocenere al tartufo
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charles leclerc as sottocenere al tartufo
They both got each other fancy cheese for Christmas, it’s been a great week. - since 1635! #themet #metmuseum #sottocenere #triplecream #thisiswhatlovelookslike #lactoseintolerant (at The Metropolitan Museum of Art, New York) https://www.instagram.com/p/Br-fiIrln_e/?utm_source=ig_tumblr_share&igshid=1pyteslvbyghs
This is Sottocenere al tartufo, a Venetian cheese filled with tiny black truffle flecks and covered in a rind made of ash. I started out eating it with olive oil toasts, but then I realized it tasted better on its own. It has a heavy truffle flavor and scent, but since truffles are so delicate, their flavor can be overpowered easily. The cheese itself is mild. It melts in your mouth, leaving a lingering truffle speck or two that make you want to have another bite. Purchased at @monsieurmarcelfm in the 3rd Street Farmers Market in LA. I also bought a 1 oz. jar of black truffle shavings on sale there for $12, but the cheese was 200% more truffly tasting. #sottocenere #truffles #everycheese
OH CHEESE GODDESS, I HAVE EATEN ALMOST THIS WHOLE 0.240 lb SLICE OF ITALIAN “UNDER-ASH MYTHICAL TRUFFLE CHEESE” (my best attempt at a translation), AND I NEED YOU TO TELL ME I WILL BE OKAY AND WHY THIS STUFF IS SO DAMNED DELICIOUS!!!
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Well friend! Let me just say that this particular cheese is one of my favorite to recommend for folks who want something big and truffle-y, but aren’t quite sure if they wanna snack on it or cook with it or both. I think its texture--semi-soft, buttery, almost melt-in-your-mouth--and the streaks of rich black truffle throughout are what make it so special. The rind doesn’t hurt, either. Ash often balances the acidity of cheese, and the touch of anise gives a unique spicy note that (fortunately) doesn’t overwhelm the truffle. And the name does translate to “under the ash,” but I think you’re right that the mythical part is at least implied.
Anyway, I think you will be ok, so long as your local source keeps getting the cheese in stock. It’s addictive, for sure. A quarter pound certainly won’t hurt you. That’s my high end for personal cheese servings.
Incidentally, if you go back for more, you should consider grating just a little of it onto a pizza (I’d do carmelized onion and prosciutto with mozzarella, a little fontina, and a little sottocenere) or into a grilled cheese (fontina, sottocenere, and some sauteed mushrooms on good bread). It’ll melt like a dream.
I love getting cheese question/comments/submissions! Thank you for sending me this!
Truffle & Caramelized Onion Pizza
Go Fig'ger
Spring time is here and my taste buds are getting in the mood! I've been craving something fresh, creamy, and sweet. SO, it's time for the Go Fig'ger grilled cheese! This succulent baby is loaded with adriadic fig spread, sottocenere truffled cheese, baby arugula, and topped off with sour dough bread and pink himalayan salt. So how'd we do it? Gather ingredients! -sour dough bread -salted butter -sottocenere truffled cheese (found at whole foods, unavailable? brie would be nice) -organic adriadic fig spread, or some sort of fig jam -baby arugula -pink himalayan salt Alrighty, next go ahead and cut the cheese into thin strips. Lather one piece of bread with the fig spread and half of the cheese onto one side of the bread. Next line the fig side of the bread with cheese and top with a handful of arugula. Now, mush them together! Be careful not to let the goodness fall out. Time for the butter! I think it's easiest to butter one side and put it buttered side down into the skillet on a low/medium heat and then butter the other side. Now listen to that baby sizzle and watch as the ooey gooeyness oozes out and bubbles on the hot skillet. You can also press it with a heated weight or an aluminum wrapped brick. Ooowwhhhh, has the buttery richness browned and crisped the soft bread? Time to flip it over and even it out! Ok, evens stevens? Pull that little sammie off the skillet and let it rest for a minute or two. This prevents the cheese from oozing out once you cut it. Slice me up and oh my gahhh voilà! ENJOY! xoxo, GCS