Bottega Toscana | Grangessato – Aged roqueforti Buffalo cheese
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Grangessato – Aged roqueforti Buffalo cheese

Grangessato cheese

30 Aug Grangessato – Aged roqueforti Buffalo cheese

Grangessato, the name comes from “plastering”, a slightly granular cheese paste that is obtained by manual processing before ripening.

A name that recalls the tactile experience we will have once we lay a sliver on our tongue.

The finishing of this cheese lasts 90 days at least, so to allow its flavor to develop, the penicillium roqueforti, that is added to milk with fermentation, can create a spontaneous blue marbling that can be found or not once the mold is open.

The rind is wrinkled and pretty hard, its texture is naturally made by the processing and it is white with reddish and grey spot, turning into ochre during aging.

By taste the paste is, as we said, slightly granular and crumbly in the mouth, with a white paste and a natural blue marbling, especially under the rind.

The slightly hot feeling stands out during tasting, a feeling that increases with aging, with a strong and savory taste that persists over time.

此名源自”灰泥” 。由於這種芝士在成熟前經人手處理,其質地略為粗糙。

此名令人想起把銀片放在舌頭上的感覺。

製成這種芝士需時至少90天,以使其味道有足夠時間醞釀。於牛奶加入已發酵的婁地青霉菌,芝士經模子成形後,其藍色斑紋可能會顯得更自然,但亦可能會消失。

挺硬身的外皮有着皺紋,其質感視乎處理過程。外皮呈白色,上有灰紅色斑點。存放日久,灰紅色斑點會變成赭色。

在享用這種粘性芝士時,正如我們所言,白色的粘狀物、及尤其在外皮正下方的自然藍色斑紋,會在口中被咬成微粒。

在品嘗時,你會明顯感到有點辣味。芝士存放越久,辣味會越濃。這種強烈而芳香的辣味會在口中持續散發。