I just got home from holidays in Spain and have lots I want to write about- Tetilla cheese, octopus and my other favourite meals. These posts are on their way, but in the meantime, I found a new cheese blog today, Fromagical and with it a new cheese –gorgonzola mascarpone torta – which sounds stupidly rich but also amazing.
Gorgonzola mascarpone torta at its simplest involves alternating layers of mascarpone and gorgonzola into a ‘cake’ that is then set in the fridge. From looking at a few recipes (such as here), a bit of sweetness is often added, either by mixing a bit of honey into the mascarpone before layering or by user a sweeter version of gorgonzola, such as gorgonzola dulce. Crushed nuts, such as walnuts or almonds, are also often toasted and added to the sides and top, before serving on its own or with biscuits.
The whole package – sweet, creamy, sharp and nuts – makes me want it now. I obviously can’t have it but I do really want to try and make it this week. If I get some fresh milk tonight or tomorrow, I should be able to get the mascarpone made by Friday and then make some ready for eating by Saturday hopefully, when we’re having a bunch of people to stay and a big autumn cook up. I’ll let you know how it goes.
360° of cheese 