The popularity of restaurant cheese platters, offered after the main course and before dessert, leads many of us to consider a similar home presentation. But how to go about it? Part guide, part recipe book, Janet Fletcher's The Cheese Course offers a deft introduction to choosing and presenting cheese for mealtime enjoyment. The book doesn't pretend to be comprehensive
At the Oakville Grocery in the Napa Valley, this dramatic layered torta is the most popular choice at the cheese counter. Company employees Richard Tarlov and Joyce McCollum kindly shared the method with me. I would serve it with a sweet dessert wine.
Servings: 12
1 pound aged Gorgonzola, well chilled
10 to 12 ounces mascarpone, well chilled
1/4 cup slivered almonds
Have the cheese merchant cut the Gorgonzola horizontally with a cheese wire into 3 layers, each about 1 inch thick. You can also do this at home with a length of dental floss held taut between your hands.
Put the bottom wedge of Gorgonzola on a small tray or cutting board. Top with a 1/2-inch-thick layer of mascarpone, spreading it evenly. Top the mascarpone with the middle wedge of Gorgonzola. Top that wedge with another 1/2-inch-thick layer of mascarpone. Top the mascarpone with the remaining wedge of Gorgonzola. Frost the top and rind of the torta with 1/4 inch of mascarpone. Cover the torta with an inverted crock or plastic container to protect it from the drying air of the refrigerator. Refrigerate for at least 4 hours or as long as overnight.
Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet until lightly browned, about lo minutes. Let cool completely.
Remove the torta from the refrigerator at least 4 hours before serving and press the almonds lightly on the mascarpone frosted top and rind. If you would like to cut the torta in half so you can put a portion on each of two cheese boards, do it while it is cold. Set the torta on its side so that the layers are face up, cover again, and let come to room temperature before serving.
