Crutin is an Italian cheese prepared using cow's milk and black truffle shavings that is prepared in Langhe, Piedmont. [1] [2] It is a crumbly cheese with a pale yellow coloration, and has a slight citrus flavor and aroma as well as the flavor of truffles. [1] The aroma of cellars where it is aged can also be inherent in the cheese. [1] It is typically aged for one to two months. [1]
Crutin is named after "a small cellar excavated from stone", which was used by Langhe farmers for winter storage purposes. [1] [3]
Pizza is a savory dish of Italian origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo.
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus Tuber. In addition to Tuber, many other genera of fungi are classified as truffles including Geopora, Peziza, Choiromyces, Leucangium, and over a hundred others. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including Rhizopogon and Glomus. Truffles are ectomycorrhizal fungi, so are usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have significant ecological roles in nutrient cycling and drought tolerance.
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".
Blue cheese or bleu cheese is cheese made with cultures of the mold Penicillium, giving it spots or veins of the mold throughout the cheese, which can vary in color through various shades of blue and green. This carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over a range of other foods. Blue cheese is known for its pungent creamy texture.
The Langhe is a hilly area to the south and east of the river Tanaro in the province of Cuneo and in the province of Asti in Piedmont, northern Italy.
Goldfish are fish-shaped cheese crackers manufactured by Pepperidge Farm, which is a division of the Campbell Soup Company. The crackers have been available in several varieties and, since 1962, 40% of the crackers contain a small imprint of an eye and a smile. The brand's current marketing and product packaging incorporate this feature of the product: "The Snack That Smiles Back! Goldfish!", reinforced by Finn, the smiling mascot with sunglasses. The product is marketed as a "baked snack cracker" on the label with various flavors and varieties.
Fontina is a cow's milk cheese, first produced in Italy. Over time, production of Fontina has spread worldwide, including the United States, Denmark, Sweden, Quebec, France and Argentina.
Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as Boule de Lille after its city of origin, or vieux Hollande for being made after the tradition of Edam cheese.
Sottocenere al tartufo is a very pale yellow to off-white cheese with truffles that has a grey-brown ash rind. It has a somewhat mild taste and is semi-soft in firmness.
Truffle oil is a modern culinary ingredient used to impart the flavor and aroma of truffles to a dish. The ingredient is commonly used as a finishing oil in a variety of dishes, including truffle fries, pasta dishes, pizzas, and puréed foods such as mashed potatoes and deviled eggs. Truffle oil is available in all seasons and is significantly less expensive than fresh truffles. This has also led to a market growth in the product and an increase in the availability of truffle-flavored foods.
Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese soup exist. It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines. Mass-produced cheese soups may be prepared with the addition of food additives to preserve them and enhance flavor. A list of cheese soups is included in this article.
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include aquacotta con funghi and aquacotta con peperoni.
Calcagno is an Italian type of pecorino cheese prepared using raw sheep milk and peppercorns. It is a hard cheese that can be grated. In its preparation, peppercorns are added to the curd, the mixture is drained in baskets, salt is added, and the mix is then aged for at least three months. As the cheese ages, it becomes more grainy in texture, and its flavor becomes spicier, more pungent and saltier. Calcagno originated in Sardinia, and is prepared in Sardinia and Sicily. It is sometimes aged for up to ten months.
Ambra di Talamello is an Italian cheese that originated in the Marche region of Italy and is produced in Talamello, Italy.
