MagazinesPost Magazine

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.

 

Share

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

Login

SCMP.com Account

or