FONDUE OF TOMA BRUSCA "CASTELROSSO" Ingredients:
Toma Brusca "Castelrosso" cheese 250 gr – Whole milk 2.5 dl.
crumble the cheese into a fondue pan, pour over the cold milk and melt in bain-marie, stirring until you obtain a smooth cream. Serve very hot on croutons of polenta, in vol au vents together with artichoke paté, on flans of pumpkin or other vegetables.
Note on the Toma Brusca "Castelrosso":
Toma Brusca "Castelrosso" is a versatile cheese that can be used either for cooking, presented on a cheese board or served with an aperitif. To accompany it we usually recommend a sweet “passito” (raisin) wine. To taste with an aperitif, cut the cheese into cubes or flakes and serve with chestnut honey, cognà ( fruit pickles of grapes and other fruits , a typical Piedmont custom), pear and ginger jam. On a cheese board it can be presented with any other type of cheese.
CASTELLA is the cream of Castelrosso that is ready to use.
Remove the lid from the jar and cover the to with a suitable cling-film. Place the jar in the microwave oven for 30/60 seconds, or in bain-marie, and melt the cream to the consistency required. Stir with a teaspoon until the cream is smooth.