Crutin is an Italian cheese made with cow's milk and black truffle flakes, prepared in Langhe, Piedmont.[1][2] It is a crumbly, pale yellow cheese with a slight citrus and truffle flavour and aroma.[1] The aroma of cellars where it is aged can also be inherent in the cheese.[1] It is typically aged for one to two months.[1]
Crutin is named after "a small cellar excavated from stone", which was used by Langhe farmers for winter storage purposes.[1][3]
See also edit
References edit
- ^ a b c d e Harbutt, J. (2015). World Cheese Book. DK Publishing. p. 116. ISBN 978-1-4654-4372-4. Retrieved September 6, 2017.
- ^ Rodgers, J. (2002). The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. W. W. Norton. p. 449. ISBN 978-0-393-02043-4. Retrieved September 6, 2017.
- ^ Ferrari, Maurizio (December 2, 2015). "Crutin: il formaggio di Langa che si sposa con il tartufo". Nutrito Magazine. Archived from the original on September 6, 2017. Retrieved September 6, 2017.
External links edit
- Delectable Crutin Cheese. Italy Chronicles.