COW- Cheese of the Week

Cremosina, how I love thee. Often referred to as an “Italian brie,” this cow’s milk cheese from the Piemonte region does have similar characteristics to its French cousin, but is milder and has a looser consistency, making it just as tasty at room temperature as it is slightly warmed. Fun fact- Cremosina is aged in caves with a high humidity, which allows its thin, edible rind to bloom (and which also leads to it often being mistaken for brie). This cheese is pretty widely available at counters and is often less expensive (and less expected) on a cheese plate than brie.

Try it…

Spread on a crostini with prosciutto
Slightly warmed on crusty wheat bread with an assortment of olives on the side
Served alongside sliced, crisp Gala apples
Sprinkled with brown sugar and then baked in a very low oven