Crutin

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Crutin is an Italian cheese made with cow's milk and black truffle flakes, prepared in Langhe, Piedmont. [1] [2] It is a crumbly, pale yellow cheese with a slight citrus and truffle flavour and aroma. [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]

Contents

Crutin is named after "a small cellar excavated from stone", which was used by Langhe farmers for winter storage purposes. [1] [3]

See also

References

  1. 1 2 3 4 5 Harbutt, J. (2015). World Cheese Book. DK Publishing. p. 116. ISBN   978-1-4654-4372-4 . Retrieved September 6, 2017.
  2. ↑ Rodgers, J. (2002). The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. W. W. Norton. p. 449. ISBN   978-0-393-02043-4 . Retrieved September 6, 2017.
  3. ↑ Ferrari, Maurizio (December 2, 2015). "Crutin: il formaggio di Langa che si sposa con il tartufo". Nutrito Magazine. Archived from the original on September 6, 2017. Retrieved September 6, 2017.


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