Gran Bu Tartlet

gran bu tartlet

 

Gran Bu is a raw milk buffalo cheese from Lombardia Italy that is made in the canestrato style (aged in wicker baskets).  The flavor is delicate and milky with a sweet finish and the scent is of fresh butter.

The cheese is made at Quattro Portoni Dairy (Translated Four Gates) and is named after the 13th century gates into their moat-encircled town of Cologno al Serio. The Cheese Markers are bothers Alfio and Bruno.  With a herd of 1000 water buffalo on the farm with 270 of them being milked for cheese at the current time they make over 15 kinds of fresh cheese, semi-mature and seasoned from their herd of buffaloes. Visit us at Florida Cheese Club for all your cheeses.

Pair with white wine

Cheese Type: Hard

Milk Type: Buffalo Raw

Rennet: animal

Age: 8 months

Origin: Italy

Region: Lombardia

Tartlet Granbù 

Ingredients:

1/4 pound leeks

1/4 pound White Potatoes

1/4 pound Granbù

2 tablespoons butter

1 tablespoon breadcrumbs

Filo sheet

Extra virgin olive oil

Salt

White pepper

Preparation

Slice the leeks into thin slices and put them to simmer in a pan with 2 tablespoons of water, 2 tablespoons of butter, salt and white pepper and simmer until the liquid is almost gone.  Thinly slice the potatoes, soak in cold water to remove some of their starch, dry and toss in the pan of leeks for 3-4 minutes with olive oil and salt.

Butter the ramekins, add a little extra butter on bottom and then line ramekin with filo sheets and build the tart starting alternating potatoes with leeks and cheese to create 3-4 layers. Once complete sprinkle with breadcrumbs and bake at 350 ° F for 15 minutes. Remove from the oven and accompanied with warm appetizers or main courses of meat.

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2 Comments

Filed under Artisan Cheese, Cheese, Chef Lippe, Gran Bu

2 responses to “Gran Bu Tartlet

  1. Kitty

    Where oh where can I buy this cheese? It sounds luscious. Would love to make this tart!

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