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How do you serve runny "la crescenza" cheese?

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How do you serve runny "la crescenza" cheese?

DonShirer | Jun 6, 2013 04:04 AM

I asked our local cheese shop owner if she had any new soft cheeses and she recommend "la crescenza" (no capitals!), made in the Lombardy region of milk from "tired" cows. When I unwrapped the package, it was not only soft, it was almost as runny as creme fraiche! Some translated Italian web pages recommended serving it on toast with a sprinkling of herbs, but their pictures show a brie-like texture and mine is more liquid. The taste is mild, somewhat reminiscent of buttermilk.

Has anyone tried this cheese? Are there any other suggestions for serving it? Will it eventually solidify more in the fridge? Several web sites recommended eating it within a week, so I suspect it won't last long.

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