On our last visit to the Piedmont, at Turin´s central market Gustav and I finally got our hands on * Murianengo *, a rare find from the upper Susa Valley in the North-West of Italy´s Piedmont region.
Besides cheese, travelling is what makes us most happy – and the best travels are those that include at least one visit to a cheesemaker. On our recent trip to Trieste, we found a wonderful cheesemaker just a 20 minute drive outside of town in the Karst region, right at the Slovenian border.
RERUN CHEESE BERLIN For those of you who follow my Instagram account it is no news, but #formaggiastic went Cheese Berlin – the annual Cheese Festival taking place at Markthalle Neun in Berlin Kreuzberg. Spass!
Just like any other food, cheese can be seasonal. For example, there are the flavorful “summer cheeses” [either fresh or aged from the prior season] that are made of the milk from when the animals are on higher pastures and eat rich mountain grasses full of flowers and herbs. Other cheeses are periodically not even available—for instance, some goat’s milk cheeses that are not produced at all during the two months prior to the end of gestation.
And then there are cheeses that are not produced at certain times of the year simply by following a traditional path or method. A representative of the last category is Italian *Raviggiolo* – our guest today.
It´’s not a secret that Gustav and I are huge fans of Italian cheeses and traveling to Italy is a regular must. This time we were in the Piedmont and found our way to Giaveno about an hour West of Turin where we stopped by *Azienda Agricola Fratelli Lussiana*.
The little towns of Giaveno and Coazze in the Sangone valley are home to Slow food family member Cevrin di Coazze which is only produced by a handful of cheese makers.
*Cevrin* in the local dialect means a mix of cow’s and goat’s milk cheese and * Cevrin di Coazze * is indeed exactely that. A mix of goat´’s and cow’s milk with a goat´’s milk proportion of at least 40%.
The goats of Lussiana family are Chamois Coloured Goats from the Piedmont valleys (Camosciata delle valli piemontesi), which don’t produce as much milk as eg. the white Saanen breed but are robust and well adapted to the mountainous territory they live in. The cows are of the autochtone and sturdy Barà cattle breed which is similar to the better known Pustertaler, derives from the valleys around Cuneo and Turin and is unfortunately in danger of going extinct.
With production time limited from March to November when the animals are out in pasture ,dry salted, *Cevrin di Coazze*can be made from raw, thermized as well as pasteurized milk and has a minimum age of 90 days. The evening milk of the cows is completed with the morning batch of the goats and in our case coagulated with the help of calves rennet.
*Cevrin* has an unpressed and semisoft paste that melts hesitantly midst its regular eyes and releases notes of spicy mushroom and lactic, nutty pastures, all of which make you feel history, valleys and animals alike. We paired our * Cevrin di Coazze * with a Barbera d’Asti that manages to cut through the spicyness and brings out the milder more buttery sides of todays guest of honor.
Gustav rates our travel encounter a happy 12/10 and says next time he will also keep an eye on people and landscape and not just the cheese.
Last fall for a long weekend we drove to the Veneto, namely into the area of Conegliano. Our main focus, I have to admit was to stack up on as many bottles of Prosecco as Signor Rossi can carry but Gustav wouldn´t be *team formaggiastic* if he wouldn´t have pointed out some cheese hot spots for us.
So here, an excursion for mind and heart and a short idea post for your future travels; two cheese places we went to and happily recommend for your next trip to “Prosecco Land”.
Some of you might have followed our Instagram updates and may also have seen some of our interviews with Italian farmers and cheesemakers prior to this year’s event of the *open days of artisanal cheese dairy farms of Italy*- *CASEIFICI AGRICOLI OPENDAY*
**Due to the current situation we unfortunately will have to cancel our October Trip to Barcelona and move it to spring next year. The dates will be announced in time on our website as well as our social channels.
For everyone who is in the area before then make sure to check out the Aborigens website for current events and happenings. They will make sure you have an unforgettable time with delicious foods and drinks!
To get an idea of next years travel read below how it was set up for this October**
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