Everyone has fond childhood memories of grilled cheese sandwiches and tomato soup, and if you don't then don't worry you probably just had your memory erased or something. I hear that happens. My memories of this staple meal usually include the Warhol-worthy Campbells Tomato Soup, some sliced white bread, and deli cheddar or swiss, grilled in butter on the stove. Truly delicious.
In the many many years since my childhood grilled cheese has undergone a revolution of its own, from individually intrepid edible entrepreneurs to entire grilled cheese cook-offs. While the crazies in California are putting on costumes and making dessert grilled cheeses, a whole other world of grilled cheeses exists in the Old World. Greece has Halloumi, Raclette has been grilled in the Alps for centuries, and then there is today's cheese. While not traditionally a grilling cheese per se, Taleggio makes for my personal favorite grilled cheese recipe. With Prosciutto, sweet fig jam, and slices of Tallegio, grilled cheese gets taken to a whole new level. I first tried this combination while working at the Cheese Importers and instantly loved it. Just don't dunk it in soup.
Origin: Lombardy, Italy
Milk: Cow, pasteurized
Rennet: Animal
Affinage: Six to ten weeks
Notes: Right, so it doesn't look particularly appetizing, and it's washed in brine regularly during it's aging process so it is on the, um, full side of the aroma spectrum, but don't knock it 'till you try it. It will change everything.
Thoughts: Like most all washed rind, "stinky" cheeses, the bark of this cheese is significantly worse than the bite. What meets your tastebuds at the first bite is in fact a very mellow, though fully developed, delight. The soft, springy texture has a creamy and milky feel to it but the real flavor is in the salty, meaty tones that build up quickly and remain through to the end. Hints of fruit and nuts come in through the end of this very smooth and medium-bodied cheese, rounding out and adding a very mature dimension to the overall flavor. Given that description one can see how it would pair beautifully grilled with sweet, succulent fig jam and salty, potent prosciutto and... and now I'm hungry.
Caution
I am planning a trip to northern Lombardy, right near the Val Tallegio where this cheese is rumored to have originated. If I stop posting these one day with no warning, you know where to find me. Be advised, I might go straight Colonel Kurtz.
In the many many years since my childhood grilled cheese has undergone a revolution of its own, from individually intrepid edible entrepreneurs to entire grilled cheese cook-offs. While the crazies in California are putting on costumes and making dessert grilled cheeses, a whole other world of grilled cheeses exists in the Old World. Greece has Halloumi, Raclette has been grilled in the Alps for centuries, and then there is today's cheese. While not traditionally a grilling cheese per se, Taleggio makes for my personal favorite grilled cheese recipe. With Prosciutto, sweet fig jam, and slices of Tallegio, grilled cheese gets taken to a whole new level. I first tried this combination while working at the Cheese Importers and instantly loved it. Just don't dunk it in soup.
Milk: Cow, pasteurized
Rennet: Animal
Affinage: Six to ten weeks
Notes: Right, so it doesn't look particularly appetizing, and it's washed in brine regularly during it's aging process so it is on the, um, full side of the aroma spectrum, but don't knock it 'till you try it. It will change everything.
Thoughts: Like most all washed rind, "stinky" cheeses, the bark of this cheese is significantly worse than the bite. What meets your tastebuds at the first bite is in fact a very mellow, though fully developed, delight. The soft, springy texture has a creamy and milky feel to it but the real flavor is in the salty, meaty tones that build up quickly and remain through to the end. Hints of fruit and nuts come in through the end of this very smooth and medium-bodied cheese, rounding out and adding a very mature dimension to the overall flavor. Given that description one can see how it would pair beautifully grilled with sweet, succulent fig jam and salty, potent prosciutto and... and now I'm hungry.
Caution
I am planning a trip to northern Lombardy, right near the Val Tallegio where this cheese is rumored to have originated. If I stop posting these one day with no warning, you know where to find me. Be advised, I might go straight Colonel Kurtz.
No comments:
Post a Comment