Monday, August 6, 2007


Hi Lizzie - I am so excited about this blog! I wanted to post a different kind of cheese that I think would work well with your recipe of the week. I had it last night on a fig bruscetta and it was really flavorful and textural. Here is a blurb from epicurious on it.

Crescenza cheese
A rich, creamy, fresh cheese, also known as Crescenza Stracchino , that's widely made in Italy's regions of Lombardy, Piedmont and Veneto. Its texture and flavor are similiar to that of a mild CREAM CHEESE, and it becomes very soft and spreadable at room temperature. Crescenza is made from uncooked cow's milk and is sometimes blended with herbs. It doesn't age well and, although not widely imported, can be found in some specialty cheese shops.

No comments: