Despite the rich domestic production of cheeses and the ease of sourcing as many varieties from abroad, when it comes to cooking with this wonderful ingredient, there is a tendency to fall back on custom. Stefano Masanti demonstrates that there would be everything to gain from wise, but slightly more imaginative choices. In his deft hands Parmesan pops up in crème brûlée and Roquefort in chocolates. Mozzarella becomes a mousse and goat cheese transforms into an extraordinary fondue. Scamorza melts over tuna cheeseburger and Manchego becomes a Bavarian. Fresh, aged and blue-veined, melted, grated and whipped, the chef's cheeses know no boundaries: they find a key role in 28 recipes ranging from appetizers to desserts. And to help us use less familiar cheeses and understand how they behave within a recipe, he offers very useful tips and valuable suggestions for variations and substitutions.
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