Casutin
November 15th, 2009 | by tb |
While on a recent trip to Italy, I stopped in a local store after work (Eataly) and looked for a couple of regional Italian cheeses to try. Casutin looked interesting, with it’s disc shape and thin, bloomy rind. Casutin is made by Beppiono Occelli in Farigliano, in the Piedmont region of Italy.
Casutin is a fresh cows milk, tomino-style cheese that is typically aged about 1 week, although this version seemed to be a bit firmer and therefore suggested it had been aged longer. The interior is bright white. The paste is quite soft and almost spreadable, similar to a Brie, but doesn’t loose it’s shape very much at room temperature. The flavor is quite mild, with some slight herbal notes. Apparently this cheese can be grilled, similar to Haloumi. The cheese wasn’t remarkable, but I can’t count it out without having an opportunity to grill it, or maybe served over warm polenta.
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