Description

Italian sharp, a relative of fontina, reflects the style of table cheeses from Italy, reminiscent to some of an aged asiago. A semi-hard cheese aged for at least 60 days, it is equally at home as a table cheese or cooking cheese. Today, several Wisconsin cheesemakers produce this variety under various brand names.

Appearance

White, crumbly

Texture

Crumbly

Flavor

Rich, nutty, creamy flavor that becomes increasingly sharp and complex with age.

Serving Suggestions

Enhance antipasto platters with sticks of Italian sharp. Sprinkle shreds over Caesar salad for added flavor. Blend mozzarella with equal portions of Italian sharp for pizza. Serve small wedges of Italian sharp for dessert with dried apricots and walnuts or fresh peaches and almonds; accompany with a well chilled Late Harvest Gewurztraminer or Riesling. Cut Italian sharp into sticks and wrap with a lemon leaf or preserved grape leaf; skewer with a toothpick and grill until warm. Fill a warm piece of focaccia bread with shredded Italian sharp, sliced red onion, thinly sliced prosciutto and fresh basil leaves.

Goes Well With

Pasta, almonds, peaches, grapes Late Harvest Gewurztraminer; red wines such as Chianti

Styles/Varieties

Wisconsin Italian sharp comes bulk in 22-pound wheels, half wheels, quarter wheels and precut in random- and exact-weight pieces.

Performance Note

Sample Italian sharp…a flavorful, but perhaps lesser known, cheese.

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)
Sliced
Cubed
Shaved
Shredded
Grated
Crumbled
Spooned/Spread

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