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Last year, at Slow Food's cheese festival in Italy, I tried Nostrale di Elva, a rich cow's milk cheese with a slight cheddar-like taste and a creamy texture. What first attracted me to this cheese was it's circular patterns on the rind and its oozing light pale paste. The cheese's bright earthy, lightly acidic flavor, pairs well with drizzled honey, in particular wild dandelion honey. Interested in a decadent sandwich? Put Nostrale di Elva in a variety of sandwiches to add a more interesting texture and flavor.
In Italian, "Nostra" means "our." Nostrale di Elva is produced in the Alpine village of Elva by a small cheese consortium that uses raw milk from cows that graze on pastures over 5,000 feet high. The craftsmanship of this cheese can be attested to the cheese's unique luscious texture and sweet taste. It's unlike many similar style Italian cheeses, such as Raschera and Castelmagno. The wheels are aged by an expert affineur in the Piedmont.
Where can one purchase Nostrale di Elva?
Currently, the cheese is being imported exclusively by Formaggio Kitchen. The cheese sells for about $27 per pound on their website. You may be able to find it from Ayse Gurdal at Formaggio Essex in NY. When in Italy, I highly recommend making a trip to the Piedmont to taste some of the best creamy and savory dishes. While in the Piedmont, drive through Elva and experience the seemingly endless impressive bucolic countryside that makes this artisanal cheese so special.
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11-24-2008 @11:46AM Greg Goode said... This is really interesting! I'm a massive fan of cheese. In fact it's almost become a religion to me over the last few weeks...
So, I'd love to go to next year's slow food cheese festival in Italy - any idea when it is? www.chateaugoode.com
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