What to do with Langa Rocchetta?
My husband picked up this cheese from our local organic-ish food store. It's a creamy combination of cow, goat, and sheep's milk. It's very strong. Honey doesn't seem to pair well with it, salami overwhelms it, and oregano just didn't blend well. Does anyone have any good suggestions as to how to serve this cheese, either on crackers or in cooking? Thanks in advance.
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5 Comments:
ive never had it.
have you tried fruit?
StudentStomach at 7:36PM on 11/13/07
My first suggestion with any kind of cheese like that, is to grate it over pasta, (use the big holes in the grater), Pair it with an arugula pesto. I did that when I worked in Greece with a cheese made very similar to that. Try it on top of a garlic bread as well.
nelson5757 at 10:54AM on 11/14/07
most sheep and goats milk cheese that i try taste very good whem they reach room temperature. I also find they should be served along with not on plain crackers or melba toast,as well as a good pomegrante juice to clean the palate between bites.Even though these cheeses appear to be strong the crackers do interfere with the flavors of the cheese.As far as wine is concerned its flavor stays in your mouth,rather than cleanses the palate.
sharky at 3:30PM on 11/14/07
sorry i forgot to tell you,when your cheese reaches room temperature,it will appear to be melting near the rind. And dont try grating it in pasta,what a waste that would be.you can use plain chevre for that.
sharky at 3:39PM on 11/14/07
nelson5757, it's a really, really soft, almost oozy cheese. Is it possible to grate that?
sharky, when you mean "not on plain", what flavors are you suggesting?
StudentStomach, we didn't get to try fruit, but I ended up having some reaction to the cheese where my face turned beet red for an hour or so, so we may not be trying it much more.
Jikuu at 11:58PM on 11/14/07