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Monday, October 16, 2017

QUESO ASADERO - MELTED OR ROASTED CHEESE

Caciocavallo Silano DOP
Photo from:
 La Compagnia del Cavatappi
OCast queso assadero (14-17 C), Eng 1. meltedor roasted cheese  Medieval recipes often call for melting grated cheese. Although supposedly for the “purpose of roasting,” Nola melts grated cheese in a pan and then adds other ingredients for a thick soup. [Alonso, Martín.
1994:I:A:518; ES: Lord.“Brufalino,” Feb 5, 12: “Caciovallo,” June 14, 12 etc; Lladonosa. 1984:92-93; Nola. 1989:xlv-1; and Nola/Iranzo. 1982:104]

See blog titled “Caciocavallo” published June 14, 2012 for the Medieval Spanish Chef’s interpretation of Nola’s recipe lxv-1 sopes with  melted cheese and blog titled “Bufalino”  published February 5, 2012 for Lladonosa’s interpretation of the same recipe.

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