Cantarelle, also known as Al Cantarëli, is a traditional cheese from the Emilia-Romagna region in Italy. It is a soft, creamy cheese with a delicate flavor and a slightly tangy taste. Cantarelle can be found in various towns and communes of Emilia-Romagna, including Parma, Reggio Emilia, Modena, and Bologna.
In Parma, you can find Cantarelle at the famous Parmigiano Reggiano cheese shops, such as Caseificio 4 Madonne and Caseificio Gennari. These shops offer a wide range of local cheeses, including Cantarelle. In Reggio Emilia, you can visit Caseificio San Pier Damiani, which is known for its high-quality dairy products, including Cantarelle.
One popular recipe using Cantarelle is the “Cantarelle and Prosciutto Crostini.” To make this delicious appetizer, you will need sliced Cantarelle cheese, thinly sliced prosciutto, and toasted bread slices. Simply layer the prosciutto on the bread slices and top it with a generous amount of Cantarelle. Broil the crostini until the cheese is melted and bubbly. Serve warm and enjoy!
Cantarelle has received the PAT (Traditional Agri-Foodstuffs) recognition, which is a prestigious recognition given to traditional Italian food products. The specifications of Cantarelle include being made from cow’s milk, having a soft and creamy texture, and being aged for a minimum of 20 days. It is a versatile cheese that can be enjoyed on its own, in sandwiches, or used in various recipes.
Sources:
– “Cantarelle” – www.emiliaromagnaturismo.it
– “Caseificio 4 Madonne” – www.caseificio4madonne.it
– “Caseificio Gennari” – www.caseificiogennari.it
– “Caseificio San Pier Damiani” – www.caseificiosanpierdamiani.it