Daniele96
Well-Known Member
- Joined
- May 24, 2018
- Messages
- 178
- Reaction score
- 160
Once when cheeses like robiola, Toma, gorgonzola, and others became too old to be eaten, it was put in a pie dish and kneaded with grappa and garlic. Then it was left in a cellar for one month. When it becomes brown it is ready to eat. The flavour of this cheese is very strong and it is served on a slice of breed. Then it is sufficient add new cheeses to the brös to make it new. Don't try this at home with industrial cheeses, make it only if you have good cheeses.
