Artavaggio

It's springtime and we have some beautiful Mauri Artavaggio in the Cheeseroom right now. 

Artavaggio is a washed rind cheese from the Robiola family of Italian washed rinds. You may know Taleggio which is the most famous member of this family. Artavaggio is softer, and slightly more intense than Taleggio.


Like its big brother Taleggio, Artavaggio is ripened in a pure and totally natural environment, inside caves carved into the mountainside which lie just below the snow line for most of the year. As the snow melts it dribbles through cracks in the rocks. This provides just the right amount of humidity and cool airflow to encourage wild yeasts present in the environment to grow on the rind. Sadly, global warming is causing some concern to the makers at Mauri as the snow line creeps higher and further away each year and less moisture makes its way into the caves. But we shall not despair just yet…the cheese is as good as ever and is still a favourite in the RHCL Cheeseroom.


To go with your Artavaggio, we have a specially created recipe for you to make the most of the cheese and this beautiful spring weather!

Asparagus, Almond & Artavaggio Risotto 
serves four

Ingredients:

• 2 tsp olive oil
• 125g butter
• 2 cloves garlic finely diced
• 1 onion finely diced
• 2.5lts chicken stock
• 125ml apple cider
• 400 g Carnaroli rice
• 150 G flaked or slithered almonds
• 1 1/2 bunches asparagus
• 400g Artavaggio
• 100g Parmesan
• Salt and pepper

Method:

• Bring stock to the boil.
• Slice and blanch asparagus in salted water for 1 minute, and set aside.
• Toast almonds in the oven at 180˚C for 5-10 minutes, and set aside.
• Melt 50g butter and 2 tsp of oil in a large heavy based saucepan over medium heat.  Add garlic and onion and sautee until soft but not coloured, approximately 10 minutes.
• Add rice and cook stirring constantly for 2 minutes to lightly toast the rice.  Add cider to deglaze the pot and simmer until the liquid has evaporated.
• Add a ladle of stock to the rice and simmer on a low heat stirring constantly until the stock is absorbed.  Continue this process until the rice is tender and creamy, approximately 25 minutes.
• Once the rice is tender remove from heat and add the Artavaggio and Parmesan, using a wooden spoon beat the risotto until creamy. 
• Add the asparagus, almonds and remaining butter.
• Season to taste and serve. Match with apple cider or pinot noir.