Looking for a hidden treasure? Seek out this tasty Italian Table cheese. Brenta Stagionato is a cheese that I am unwrapping and introducing to you. It is a cheese born from the ancient cheesemaking tradition of Northeastern Italy. This cheese takes its name from the river Brenta that flows through Trentino Alto-Adige and the Veneto region to the Adriatic sea. The cow’s milk is gathered locally from the Italian Alps where there is an exceptional array of grasses for grazing.
I love the full-bodied (yet not overpowering) flavor. It is deliciously sweet, creamy, nutty and herbaceous, with a nice fresh milk flavor. It is somewhat similar to a Piave in flavor. Brenta is aged for a minimum of two months. Its texture is semi-firm to firm. I enjoyed it while making Italian Fondue. Mama Mia! Give it a try!
Recipe for Italian Fondue:
1lb Gorgonzola Piquante
1lb Brenta Stagionato
2 Tablespoons Brown Mustard
1 Tablespoon butter
1 pinch finely ground white pepper
1. Chop the cheese, combine with the milk and let soak for 4 hours.
2. Drain cheese, discard milk. Mix cheese with eggs, butter in a fondue pot, heating gently, stirring constantly. The cheese will melt. Do not let boil or the eggs will curdle.
3. Season with pepper. When mixture is thick and smooth, transfer to a warmer. Dip away with Crusty Italian bread or some veggies. Savor it with a glass of Clark Claudon Napa Cabernet 2005. In select Bottle King stores now.