I was in Italy for two weeks, stayed in Bardolino at a resort type place and they had this cheese every morning for breakfast. And I can't for the life of me figure out where I could get it in California or what kind it is. It's not Brie 'cause it wasn't so soft its melty. They also did have Brie there as well! It was not hard like Parmesan or Gouda. Almost like if Brie was spongier? Idk how to describe it.
Definitely milder taste, not nutty or anything like that. It's white.
I'm so desperate to figure this out! This is the only way I've been able to consistently eat breakfast, (US breakfast has never done it for me) and I've been struggling back home to eat in the morning again.
And yes I'm aware this isn't what the typical local would eat (my grandma was born and raised in Italy) I'm just looking for this cheese 😭
TLDR -What's this cheese?
Thank you for the help!
by jia225
20 Comments
Maybe taleggio?
Could you email the resort and ask?
Maybe fontina?
Pic 3 looks a little like thick sliced havarti cheese.
The piece with the white rind looks like Belletoile to me. Very firm Brie.
The first pic looked like brie to me as well
Do you remember if it was cow, sheep or goat cheese?
It could be:
– Murazzano
– Tomini
– or Bra
All 3 of them would be hard to find in the USA, considering that even here in Germany it’s hard to get them, because except the Murazzano, they are more like very local italian delicacies.
I am not sure what the exact cheese is, but there are many options for firmer bloomy rind cheeses available in the US. Younger camembert tends to be firmer, it will get more melty/spreadable as it ages. Mt Tam from Cowgirl Creamery is also pretty firm. Moses Sleeper from Jasper Farms as well. I have never had the Murray’s Double Cream Brie but it looks like the right texture. The key for all these is getting younger pieces, they will soften more as they age.
The bloomy rind and shape of it with that corner reminds me of St.Angel triple cream Brie.
My guess, based on the region of Italy you were in, is Asiago Fresco. It’s a very young asiago, nothing like the poor quality american versions.
Edit: If you are asking about the white bloomy rinded one, good luck. I would recommend finding a good cheese shop with a large selection and trying a few to see what was closest to your memory of it.
Could be Doux De Montagne
camembert di bufala ?
If we’re talking the cheese in pic 3, not the one with the rind in pic two, I’d guess a softer variety of pecorino. Was it kinda mild and springy? If they’re serving it every day they’re probably not springing for something super expensive.
You’ve featured 3 different cheeses. Last one is me havarti. More info needed on other 2.
The last one looks like havarti. I know because I just polished off a block 😂
Robiola was my first thought.
Pic one: It looks kind of like German butterkäse. Maybe some sort of Italian equivalent? To find something similar in the U.S., it looks like there are some Wisconsin companies making butterkäse.
Pic two: there are three cheeses. Bottom left might be the same from pic one. Top looks Brie-ish, bottom right looks like Muenster maybe?
Pic three: looks like havarti.
It honestly looks like an industrial young Brie to me
could be french brie, not melty and slighty firm, with a smooth and creamy texture?
I’d say a young brie or Camembert style cheese.