Grattacielo

If we think of a skyscraper we imagine a tall, elevated building, in this case we wanted to call this cheese that way because it is the exact opposite, that is, a little house, a small cheese in the shape of a roof. It belongs to our “non-cheese” or rather cheese/dessert/pastry, to be used as a dessert or at the end of a meal.

This is a spicy blue, or blued cow’s milk, which is refined with rose syrup and annatto, after which it is glazed with pistachio white chocolate and covered with chopped peanuts.

Interesting from the flavor point of view is the contrast that arises from the intense flavor of the cheese, with the sweetness of the chocolate, at the same time the delicate aroma of the rose with the hint of animal and undergrowth, finally we also wanted to create the contrast in the structure between the crunchiness of the praline peanuts, the meltability of the chocolate and the softness of the cheese… in short, a sensorial experience! Or at least this is our intention, if those who taste it perceive the usual sensation, well, then we have achieved our goal.

It has no rind, so it’s all edible, the only recommendation is to make portions being careful to serve a balanced quantity of cheese and chocolate otherwise there could be different perceptions. It is recommended to slice it horizontally.