Do you know the feeling when a travel or excursion is proposed to you and the first thought that strikes your head is – “will there be cheese?”
Since my travel in question involved assisting my partner´s move from Berkeley to Vienna, the answer was on the table right away.
I finally got to visit the famous Berkeley Cheese Board!
In these hot July days a beer often seems like the Holy Grail, but we all know that even the best drink cannot replace cheese as our daily staple food.
Therefore, on our tasting plate today: <Herve affiné à la Bière >, a cheese that perfectly pairs whatever beer you were already planning to have.
I wanted to write this blog post for a while – but was thinking “who doesn´t know Willi Schmid – Swiss Mastermind of Cheese? “
The next thought then was that if one writes about him, one should or probably must write a book.
But I figured both might not be entirely true and therefore for all the people who do not yet know Willi Schmid and his cheeses I share the fruits of my research.
Say Cheese! – Some of you might have seen on Instagram or in the media that formaggiastic together with the photographer Natascha Auenhammer organized an exhibition dedicated to our beloved friends the cheeses. We could also win Wolfgang Bäuml and Christiane Spatt as participating artist.
“Say cheese” playfully adressed the question of wether there is common ground between cheese and art. And if cheese is an art or if art is maybe cheese.
“Le Banon” – It´s been a while that we stumbled over this fine representative of raw goat´s milk cheese at the little cheese shop “La boite à fromages” in Digne, France, but the memory of flavour and texture “Le Banon” has to offer certainly withstands the ticking of time.
When your friends are scattered around the globe, spontaneous beers are a rare joy, but on the upside you get inside-views of other cultures and countries.
One of my friends co-runs hep.istanbul vienna, a company specialized in concept & strategy development for a number of things including the food and drink sector.
So, naturally when given the “please bring me some cheese from Turkey” challenge, he didn´t show up with just some random market cheese.
When I think of Denmark, I think of tall, skinny people, maybe eating a Danish version of Gouda and mainly drinking milk instead of eating cheese (somehow they have to get that tall after all).
Ever heard of Cabannin cows or the U-Cabanin cheese?
Well – lucky us – we can still enjoy both, since not too long ago this cow breed and its cheese faced a future only in history books.