Does Anyone Know How To Pronounce This??

Happy New Year!  I will make a few predictions:  The sun will rise despite economic difficulties.  The grass will grow regardless of global warming.  And cows, goats and sheep will produce milk that will be made into a plethora of cheeses many of which will find their way into "C'est Cheese Please!" this year.

Take this one for example, Millefoglie a la Marzamino, or like I say "Drunken Cow".  This beautiful raw cow's milk cheese comes from the alpine area north of Venice, Italy from the Latteria Perenzin who have been cheese makers for 4 generations.  Millefoglie is the Italian word for the French pastry, Mille-feuille which in English means "a thousand sheets".  During production, this cheese goes through a special treatment designed to produce a paste that has flaky stratification's.  The cheese is allowed to age for 6 months.  After the first aging, the cheese maker then inserts long needles into the cheese (this is called "needling" and is commonly done to blue cheese prior to the introduction of "penicillium roqueforti", the culture which then creates the traditional blue veining). The cheese goes through a second aging, this time in a regional red wine, Marzamino di Refrontolo for 10 days.  The stratification process allows the wine to be infused between the layers of cheese.

This cheese is not just another pretty face, it is fabulous with a piquant flavour melded with the sweetness of the wine.  It is sure to be a hit on your cheeseboard and excellent with an Italian red!

Millefoglie al Marzamino (Drunken Cow) is in stock at C'est Cheese Please! 

Buon Appetito!