Italians have been transforming the humble staple of milk into a vast array of gourmet ferments for centuries. Fiercely protected traditions, preserved via the globally recognised Denominazione di Origine Protetta (protected designation of origin or DOP) status are, in part, what make Italian cheeses so lauded. But it’s also the wide variety of textures and flavours that keep people in amore with formaggio. “Italian cheeses have become world-renowned because of their versatility. They’re not just a delicious table cheese, but they add so much to the culinary world and what we cook, especially in wintertime,” explains cheesemonger Anthony Femia, owner of Melbourne’s Maker and Monger. From grand wheels of Parmigiano Reggiano made to exacting standards, through to locally produced, hand-moulded spheres of mozzarella, Italian cheeses call upon tradition, expertly sourced dairy and perfect conditions to transform milk into individual culinary characters.
SOFT CHEESE + STRETCHED CURD CHEESE
BURRATA
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Diese Geschichte stammt aus der August 2021-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
