Comments on: Who Cut the Cheese? https://www.saltshaker.net/20061012/who-cut-the-cheese Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 07 Feb 2024 13:55:04 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Dan Perlman https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-272911 Wed, 07 Feb 2024 13:55:04 +0000 https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-272911 In reply to Ricardo Palacios.

This post was from 18 years ago – since then, I’ve looked into the history of this cheese. In 1912, an Argentine cheesemaker Esteban De Lorenzi traveled to Italy to research various cheeses, and ended up hiring a local cheesemaker, Oberdan Giri, to come back with him to El Trébol. In addition to helping improve their cheesemaking techniques, one of his goals was to create a cheese that was a worthy competitor to Parmigiano-Reggiano. Trebolgiano, in Italian, means “from Trebol”. The De Lorenzi cheese company was acquired by a much larger company, Sucesores de Alfredo Williner S.A., in 1978, and they continue to produce Trebolgiano as one of their main cheeses, though it’s not all produced in El Trébol anymore.

]]> By: Ricardo Palacios https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-272908 Tue, 06 Feb 2024 23:31:43 +0000 https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-272908 As far as I know, Trebolgiano is basically a Parmeggiano variation made by a dairy in the town of El Trébol, Santa Fe, Argentina. “Trébol” is the Spanish word for shamrock. This info I gathered at a cheese fair in my town, where we had the chance of tasting varieties from different parts of Argentina.

]]> By: dan https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-210514 Sat, 16 Apr 2011 00:53:24 +0000 https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-210514 In reply to Katie.

As of a week or so ago, the Disco near me had a wheel of the trebolgiano from Ilolay – I think they were selling it for $200/kilo.

]]> By: Katie https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-210513 Fri, 15 Apr 2011 19:43:36 +0000 https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-210513 I’ve never seen trebolgiano here, but now I really want to try it! I agree with asadoarg that fynbo works well as a substitute for a mild cheddar/monterey jack. It’s my go-to cheese when I make Tex-Mex!

]]> By: SaltShaker » Blog Archive » Mārtiņi, not Martini, Festival https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-7031 Mon, 13 Nov 2006 16:59:35 +0000 https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-7031 […] Apparently gratined fish is quite popular in the cuisine. Hake is, I gather, a favorite, here called merluza. Though slightly elaborate looking, this was pretty simple. The fish filets are cleaned and deboned and placed in a cazuela, or any similar ovenproof dish. I blanched and shocked some spinach and then pureed it into a mix of milk and cream (an idea I got from a recent lunch at José Luis), seasoned with salt and lots of paprika, and then poured it around the fish. Saute onions until just transluscent and limp, and place atop the fish, and then top the whole thing with some grated cheese – I used fynbo which has a rich, earthy note of buckwheat to it. Then stuck in the oven until cooked through and lightly browned on top. […]

]]> By: SaltShaker » Blog Archive » Re-Examining My Preconceptions https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-4312 Wed, 25 Oct 2006 12:52:09 +0000 https://www.saltshaker.net/20061012/who-cut-the-cheese#comment-4312 […] So, a fascinating day, and probably more to come in the future – I’d like to try out some of their more “practical” courses that involve actual cooking, and we’ll see where it leads. Now, I’m off for the last round of cheese tasting… […]

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