“Holiday in Italy”

Crü di Capra – Lombardy, Italy

Pasteurized, goat’s milk

About: “This rustic wheel is an uncooked curd goat’s milk cheese from an epicenter of traditional mountain cheesemaking: Lombardia. It is aged five months in historic natural caves dating from the 9th century. It has a rough natural mold rind with a slight bloom of microflora. The ivory paste is smooth and soft close to the rind, and gets drier and more crumbly in the center. Milky and dense, it retains a pleasant tartness through its aging with an intense aroma that speaks to its mountain origins” www.forevercheese.com/products/cru-di-capra/.

Moliterno L’Original – Central Formaggi in Serrenti, Sardinia

Pasteurized, Sheep’s milk

About: An aged sheep’s milk cheese reminiscent of a younger Manchego.  Subtle sharpness makes this a great table cheese or grated on your favorite pasta dish. Solid, balanced and pleasantly strong.

Tosi Gorgonzola Dolce Cremosa – Caseificio Tosi, Piedmont, Italy

Pasteurized, cow’s milk

About: A sweet and creamy blue cheese.  Best enjoyed with a spoon. Tosi Gorgonzola Dolce has a soft and spreadable paste offering fresh, buttery and sweet flavors with strong hints of milk and herbs.  Pairs well with Cabernet Sauvignon and sweet dessert wines.

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For those of you with the added Charcuterie of the Month:

‘Nduja – ‘Nduja Artisans, Chicago, IL – “‘Nduja is a cured spicy spreadable salumi originally from Calabria. [‘Nduja Artisans] continue to produce [their] ‘Nduja, as [their] family has done for five generations, with the best quality pork and a nice balance of sweet and spicy Calabrian peppers. The most famous and versatile Calabrian salami.
Nduja Serving Suggestions

On bread or toast ~ Grill or toast slices of bread and spread ’Nduja on top. Eat on its own or complement with some cheese: fresh ricotta or burrata

• With grilled, roasted or seared meat or fish ~ Warm and brush on right before serving
• Pasta sauce ~ add as a base for great umami taste
• With fried or scrambled eggs ~ Sauté some prosciutto cotto and add a little ’nduja to the pan. Crack in two eggs and fry until the whites are firm. Serve on hot toast for a filling, warming breakfast
• Vinaigrette ~ render 3 Tbsp. ‘Nduja with 3 Tbsp. olive oil. Let cool or use warm. Whisk into vinegar to create a spicy vinaigrette” www.ndujaartisans.com