When Italians settled in the United States about 100 years ago, some also settled in South America, especially Argentina. However, a critical difference is that the majority of Italian immigrants to the United States were from Southern Italy and the majority to South America were from Northern Italy. So the Italian food in both areas reflects that. I write about Italian food in South America and around the globe in my new book, Authentic Italian: The Real Story of Italy’s Food and Its People, available at Amazon.com.
One of the things I write about in the book is catupiry cheese, a soft cheese that tastes like a cross between ricotta and velvety burrata. Catupiry cheese was created in 1911 by a Brazilian Italian named Mario Silvestrini. For the most part, it is used in the same way we use cream cheese. However, it is different from cream cheese. It is also used on pizza and you can try it in the Triangle at Piola in North Hills in Raleigh. Piola is an Italian pizza chain from Treviso (near Venice in Northeastern Italy) with locations in Italy, South America and Raleigh.
Pizza from Piola with catupiry cheese
Another interesting South American Italian tradition that I mention in my book is eating ñoqui/ñoquis, or gnocchi, on the 29th of the month. Piola highlights this tradition. While Southern Italians eat gnocchi as well, it is associated more with Northern Italian cuisine, and that is probably why it is more popular in South American countries with Italian populations, like Argentina and Uruguay.
Gnocchi Legnano from Piola
–Dina Di Maio
Posted in America, Cheese, History, Italian, Local, North Carolina, Pasta, Pizza, Restaurant
Tagged Argentina, Authentic Italian, Brazil, catupiry, cheese, gnocchi, noqui, noquis, North Hills, Piola, pizza, Raleigh, Triangle, Uruguay
One may be confused by the title of Kathe Lison’s book, The Whole Fromage: Adventures in the Delectable World of French Cheese. It is not a comprehensive listing or description of French cheese. It is not a thorough history of French cheese. It is a feature story on the state of French cheesemaking. The author is a lover of cheese and departs on a journey to understand how French cheese is made, touring different regions and methods. What she discovers is that some French cheesemakers are incorporating modern methods of cheesemaking. She doesn’t directly impart a bias against doing so, although I would say she probably doesn’t like it. I enjoyed the short read, as I know little about French cheese; however, I am a lover of all things made the handmade way. Indeed, she writes, “We all like to hear about the guy who wakes up at 4:00 a.m. every day to milk his cows by hand and then make cheese in a big wooden bucket. There is something about the thought of all that labor–of a human bringing something into the world by sheer dint of muscle–that we value.” It’s true…and leads to a question, does it really taste better when it’s made that way or is that a delusion? I think it tastes better (if the person making it knows what they are doing!).
If you are a cheese lover, a French cheese lover, or someone who enjoys artisanal or indigenous foods, you will enjoy this book. In addition to the above thoughts, I also found it surprising that people will pay over $400 for cheese made from moose milk. And I could’ve lived without the image of the cannulated cow, although once I googled it, the image wasn’t quite as bad as what I pictured but still appalling enough to make me rethink cheese and dairy.
I got a really delicious eggs and cheese sandwich at Beecher’s in Flatiron. This is also a great breakfast/lunch for Lent! It’s on really good toasty bread. It’s more cheesy than eggy, which I would expect from a cheese shop!
I toured Murray’s Cheese caves. Who knew there was an underground cave on Bleecker Street where mold grows on aging cheeses in a painstaking, meticulous process. If you go through the swinging doors to the back room of the cheese shop, you see an area you would expect to see where cheeses are cut and wrapped. However, once you put on your blue booties, hair net and jacket to keep sterile and walk through another set of swinging doors, you arrive into a cold, temperature-controlled room. There are four doors reminiscent of Medieval times.
Behind each door is a small room with a different set of conditions to ripen each type of cheese inside. Some cheeses take only weeks to ripen; others, months or years. Some cheeses require a drier atmosphere and some require a more humid atmosphere. Some ceilings need to be vaulted for air circulation and some not. Some cheeses need to be washed or brushed. Bacteria is added to some cheese, sometimes being sprayed on. Each cheese is individually cared for to create its unique taste.
Here, you can see the younger, fresher cheese on the bottom shelf. This is something you would find at Whole Foods, for example, because they don’t have the special caves to age the cheeses. The cheeses that appear whiter are the aged cheeses, and the white is the mold that has grown.
On some of the cheeses, the mold looks like short, light hairs. Or like ripples.
Some of the rooms smell like ammonia to varying degrees. In one particularly ammonia-smelling room, there was a French cheese with a particular mold that only comes from that area. On a shelf opposite that cheese is a cheese from Italy that the French mold spores attached to. This mold sharing affects the taste of the other cheeses to create something with a different flavor.
My favorite cheeses are the mountain cheeses, like Gruyere, which require low moisture and can take months or years to age.
The rinds are smooth when the cheese is young, and it is brushed, which dries it out, forming this rind.
The oldest cheese at Murray’s is a 5-year-old Gouda.