Blue like its veining, blue like the packaging it is wrapped in, blue like only the traditional blue-veined mountain cheese can be, and as delicate as only Fattorie Fiandino unique style can make it.
This short- aged raw milk cheese, in which noble molds are added to curds, develops features that make it different from the many others. Its essential characteristics shall be intensi ed, especially in a pumpkin crème brulè, together with topinambur, celery rape and even more with ash-baked pumpkin served with fresh aromatic herbs.
It is neither salty nor sweet, and its delicacy is a very unusual feature for a blue-veined cheese. This is what makes "Lou Blau" a perfect ingredient for the art of ice-cream makers, Alessandro Racca proposes us a version of exceptional quality combining it with daikon and semi-candied celery.
CARNAROLI RICE, LOU BLAU, LIME ZEST AND KINARA® WAFER
350 g Piedmontese Carnaroli rice, 100 g Burro 1889, 1/2 glass dry white wine, 400 g vegetable broth (1 carrot -1 white onion - 1 celery stalk),120 g Lou Blau, 120 g Kinara®, salt.
Put a pan on a medium heat and toast the rice with a pinch of salt, add the wine, turn the heat up until the wine has absorbed, cover with broth and turndown the heat.
After about 15 minutes the rice should be cooked "al dente" with moderate moisture. Add the Lou Blau and turn the heat off.
Mix in the Burro 1889 and Kinara®, grate lime zest, balancing the flavour to keep it delicate.
Serve with a Kinara® wafer crumbled on top to create a perfect mix between the sweet citrus flavour of the risotto and the toasted one of the wafer.
FOR THE WAFER
In the microwave, put a 2-3-millimetre thick layer of grated Kinara® on a plate covered with baking paper. Put on maximum heat until the cheese gets a dark golden colour. When it has cooled down, crumble it on top of the rice.
In the oven, do the same procedure at 160°C for about 8-10 minutes.