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I newly heart crucolo

tatamagouche Jan 15, 2009 11:08 AM

Brand new to this cheese; though it's on the mild end of my range of preferences, I've really taken to it. Plus it's so pretty!

Anyone more familiar with it than me? What are you inclined to do with it?

 
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    FlyFish RE: tatamagouche Jan 15, 2009 01:15 PM

    Crucolo has been one of my faves for some time, but it can be a bit hard to find here. I've also had it in Italy, and it seemed to taste better there but the view may have had something to do with it:

    http://i124.photobucket.com/albums/p2...

    3 Replies
    1. re: FlyFish
      Axalady RE: FlyFish Jan 15, 2009 01:21 PM

      I'd say a view like that could make almost ANYTHING taste better!

      1. re: Axalady
        kattyeyes RE: Axalady Jan 15, 2009 05:46 PM

        I can't help you with crucolo suggestions, but while we're salivating over cheese, have you heard of Barely Buzzed? I just tried it a couple of weeks ago at a local cheese shop and it was quite exquisite. The rind is dusted with espresso and lavender, thank you very much:
        http://www.artisanalcheese.com/prodin...
        P.S. Wholeheartedly agree with Axalady's comment above. :)

        1. re: kattyeyes
          Rubee RE: kattyeyes Jan 20, 2009 02:08 PM

          Oh I love that Barely Buzzed too. I just tried it for the first time at a Stephanie Izard dinner locally in Scottsdale, AZ.

          Tatamagouche, you'd really like it - be sure keep an eye out for it. I'm going to do the same with the crucolo. It looks delicious.

    2. s
      small h RE: tatamagouche Jan 15, 2009 05:51 PM

      Big fan. I get it at my local ridiculously crowded Italian grocery, and every time the counter man makes a joke about how the cows that produce crucolo have two short legs because they spend their days walking around a hill. And every time I laugh, and I laugh. Oh, the fun we have. Yes, it's a good cheese.

      4 Replies
      1. re: small h
        tatamagouche RE: small h Jan 16, 2009 05:02 AM

        Heh. But what do you do with it—any particular pairings or recipes? Or do you just eat it? The cheesemonger/shop owner/whatever you want to call her tells me it's a good melting cheese on the one hand; on the other, it's pricey, and I don't want to waste it, so I'm feeling a bit tentative.

        1. re: tatamagouche
          d
          dolores RE: tatamagouche Jan 16, 2009 05:39 AM

          It looks to be the consistency of Jarlsberg, is it? Softer? Harder?

          Is it pronounced cru-cho-lo? It looks yummy.

          Have to write it down for my next trip to the Italian deli.

          1. re: dolores
            s
            small h RE: dolores Jan 16, 2009 06:19 AM

            It's softer than Jarlsberg, but not by much. KRU-ko-lo, according to counter guy. And I usually just eat it plain. The flavor is mild, so it doesn't handle competition well.

            1. re: small h
              tatamagouche RE: small h Jan 16, 2009 09:16 AM

              Yes—very buttery, with a bit of a tang at the end.

              Yes, crucolo: "ci"/"ce" in Italian are like English "chee"/"chay", whereas "chi"/"che" in Italian are like English "kee"/"kay"; but "co" and "ca" in Italian are always hard: "ko" and "ka"

              ...which is why Italians/Italophiles get so annoyed when Americans say brooshetta

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