Cheese board: grape and powerful | South China Morning Post
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Cheese board: grape and powerful

Susan Jung


I recently ate a most delicious and unusual cheese - testun al Barolo. At first glance, I mistook it for a wedge of blueberry-topped cheesecake, but what I thought were blueberries were actually grapes that had been pressed to make Barolo wine, and which infuse the cheese with their rich flavour.

The cheese is made from a mixture of cow's and goat's milk before being aged in oak barrels. It has a firm, slightly crumbly texture and a salty, deeply complex taste from the grapes.

I served the testun al Barolo as part of a cheese and salumi platter, but the taste was so strong it overwhelmed everything else. Next time, I'll serve it on its own - accompanied only by some nice Barolo wine, of course.



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