Summer is now in full swing and the heat is rising. Caseificio Longo, however, has the perfect solution so you don’t have to give up the taste of Piedmontese excellence even on these scorching days. In addition to aged cheeses and specialties, we also produce many fresh cheeses to be enjoyed on their own or as a base for summer recipes.
Two examples? Luna di Primosale and Seirass Reale.
Luna di Primosale is so named because it is salted only once (and because its round shape and classic white color resemble a full moon); it has a soft texture and a delicate flavor reminiscent of freshly milked milk. Try it as an ingredient for a barley salad with peppers and (of course) diced Primosale.
Seirass Reale (which for non-Piedmontese means ricotta) is made with cow’s and sheep’s milk; it has a soft, sweet, and velvety paste and is obtained through fermentation, unlike ricotta which is obtained by surfacing. It is a historic cheese, typically Piedmontese, so much so that it has been included in the Piedmontese PAT (Traditional Agri-food Products). Our Seirass Reale was also awarded the gold medal at the 2012 World Cheese Awards.
Its texture and flavor make it a perfect base for a delicious dessert with the addition of fresh fruit, or as an ingredient for a mouth-watering cranberry or cherry cheesecake. Want to try something more “sophisticated” and exotic, but just as fresh and good? With a Seirass crumble cup and pineapple, mango, papaya, and lime, you’ll feel like you’re in the Maldives, but always with the flavor of our Piedmont!
Cliccate qui per altre ricette e ispirazioni per un’estate nel segno del gusto.
