tosella

Immagine

This is an unusual cheese from the Altopiano di Asiago, where it’s often served with polenta and wild mushrooms. To appreciate the  milky taste, you have to cook it. I just fry for a few minutes on each side in a little butter. Some people dredge it in flour or breadcrumbs first. It can also be melted under the grill or in the oven.

Tosella is a summer cheese, so I keep a few slices in the freezer. 
PS. I don’t know which category this goes in!

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