Crutin
Crutin is a type of cheese originating from the Piedmont region of Italy. It is a soft, creamy cheese made from a blend of cow's and sheep's milk. The cheese is known for its unique flavor, which is a result of the aging process that includes the use of molds and yeasts.
History[edit | edit source]
The history of Crutin cheese dates back to the 19th century in the Piedmont region of Italy. The cheese was traditionally made by farmers as a way to utilize surplus milk. The name "Crutin" is derived from the Piedmontese word for "small cellar", which refers to the aging process of the cheese in small, humid cellars.
Production[edit | edit source]
Crutin cheese is made from a blend of cow's and sheep's milk. The milk is first pasteurized and then mixed with rennet, a type of enzyme that causes the milk to coagulate. The curd is then cut into small pieces and placed in molds. The cheese is then aged in small, humid cellars for a period of two to three months. During the aging process, molds and yeasts are added to the cheese, which gives it its unique flavor.
Characteristics[edit | edit source]
Crutin cheese is characterized by its soft, creamy texture and unique flavor. The cheese has a thin, edible rind that is slightly wrinkled. The interior of the cheese is creamy and pale yellow in color. The flavor of Crutin cheese is complex, with notes of mushrooms, hay, and yeast.
Culinary Uses[edit | edit source]
Crutin cheese is versatile and can be used in a variety of culinary applications. It can be served on its own, paired with fruits and nuts, or used in cooking. It is particularly popular in Italian cuisine, where it is often used in pasta dishes, risottos, and desserts.
See Also[edit | edit source]
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