Wednesday, January 25, 2012


Sottocenere is originally from Venice, Italy and translates from Italian literally as "under ash". The use of ash as a cheese rind is a tradition in the Venetian region used to convey subtle flavors into the cheese. This creamy, labor-intensive cheese is made with raw cow's milk, rubbed with olive oil and a laundry list of spices including, cloves, coriander, cinnamon, nutmeg, anise, fennel and licorice. The spices imbue a subtle complexity of a quiet canal, far removed from the raucous San Marco Square atmosphere one might expect from so many ingredients. The Semi-Soft paste is laced throughout with slivers of black truffle. Delicate, aromatic and understated, Sottocenere is a silken indulgence perfectly suited to the sparkle of Lambrusco.

Warm up cold nights

Janet Fletcher says it best. "On a recent cold evening, I arranged thin slivers of Sottocenere on top of creamy, just-cooked polenta and let the cheese melt in the heat. Toasts topped with Sottocenere and broiled briefly would be a glamorous accompaniment to a green salad. Top a hamburger an elegant cheeseburger, or tuck some slices into a holiday omelet. A crusty grilled Sottocenere sandwich cut into small, neat squares would make a festive hors d'oeuvre with Champagne."

No comments:

Post a Comment