Creamy Agliata Verde

fx

Sun, 10 Jan 2010 19:32:11 GMT

Joanna, a fair question as today my father brought me one of the beautiful tommes you describe - semi-hard cow milk, rennet-coagulated cheeses with a washed rind. These are made in the Valaisian mountains. The one you want is often called a "Tomme vaudoise" and and they are mold-ripened like a Brie or Camembert. These cheeses are eaten only a few weeks after they are made and the crumb is soft and oozes out, again, much like a well-done Camembert. You could in fact substitute with this if you can"t locate a proper Swiss tomme. It is a lovely recipe and very, very healthy!

Joanna

Fri, 1 Jan 2010 05:46:30 GMT

FX I do love your videos and have missed you recently but this recipe draws my eye again and again. In the depths of winter this is the food i miss most with the bright colours and flavours! I have a quick question, the Tomme you use what kind is it? I have been to Switzerland and all the Tommes I found were quite dry and have a thicker rind. I have some very good old Brie but I worry that its aged flavour would overpower the herbs. I hope yo are not too busy to send a reply but if not don"t worry! Keep on cooking!

fx

Thu, 27 Nov 2008 15:23:16 GMT

Shannon, how nice of you to mention lovage, this must be my favorite herb! You absolutely can use it for the agliata, in fact I had used celery leaves out of lack of lovage - I mean, where is the lovage?

Shannon

Thu, 27 Nov 2008 09:16:31 GMT

This looks amazing and if I can find a proper cheese I"ll make it straight away. I wonder if lovage would be a nice substitute for the celery leaves. It has become very popular and somewhat common here in English farm shops, so I shall try it if I ever come across a Tomme.

Geoff Ball

Thu, 27 Nov 2008 02:26:39 GMT

Another great article, I especially like photographs of the cheese as it gets mixed in.

Jess

Sun, 25 May 2008 03:54:38 GMT

You just gave me another way to enjoy cheese.

bmm

Mon, 3 Sep 2007 15:12:27 GMT

Je vais essayer...