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!
The dark spruces punctuate the lighter greens of the beeches, the lilac bushes are in flower. The high plains of Asiago are at their best in June.
We arrived late on Friday evening, in time to make a pasta …and something sweet to eat with the cherries. Scottish shortbread.
I cream 100 gm of soft butter with 40 gm of sugar. Then I add 140 gm flour and form a dough without kneading, just pressing the ingredients together. I shape the dough between sheets of oven-proof paper to create a rectangle 10cm X 15cm. I prick the surface all over with a fork and bake at 150°C for 40 minutes. When it comes out of the oven, I mark the “cake” into 8 finger biscuits. I cool them on a rack.
You ought to sprinkle caster sugar on top, but I forgot! The biscuits were good anyway.