With cheese it is sometimes like with good, old friends. You haven’t seen them in forever and all of a sudden your paths cross and it seems like no time has passed. You still can laugh and talk all night and realize how much you’ve missed each other.
Kind of a similar thing happened to us with today’s guest. Long time- no see, and boom!;
Ran into him and immediately fell in love again. *Robiola di Roccaverano DOP* from the Piedmont.
RERUN Cheese 2019 – Italy’s holy grail for cheese lovers!
Not everyone of us can go to *Cheese* this year. So for those who have to stay at home, here some memories of cheese 2019. Some things I am sure have changed, others are still the same.
The festival this year will be even bigger with even more interesting events, talks, tastings and makers and mongers to meet.
Enjoy the read and let´s meet up @cheese 2023 for new experiences and finds!
Le Banon – a french mastermust
“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.
Guerriero Piceno – a Marche taste warrior
Sometimes just the memory of smelling, squeezing and eating a cheese fills our heart with sheer joy.
On the table: a memory snapshot of “Guerriero Piceno”, a co-production of @fontegranne and @strekoza_cheese.
Cheeeses! What the actual Goat?
Spring is still on the jump and with it are goats and their cheeses!
We @formaggiastic are big fans of fresh as well as aged goat cheeses and over the course of the upcoming weeks will take you on a deep dive into the world of these white beauties.
But before we start with mouth-watering examples, here some basic facts about goats, their milk, and their cheeses.
“springy goat” – who says goat cheeses are like fish?
We @formaggiastic often hear from people that they “don’t like” goat cheese. The reasons for this in unison seem to be; “it tastes like nothing” vs. “it tastes like goat”
So, since goat cheeses seem to face the same prejudices as fish, we decided that the first post of our *springy goat* May series should be an introduction to goat cheeses by means of variety.
Cityscape Palermo round 2 – Nerello di Sicilia
So here is some news: When in Sicily you cannot avoid Pecorino, and naturally all the vendors and cheese shops sell different kinds of it –young and old, natural or refined with all manners of spices.
Cityscape Palermo 1° – bring an empty suitcase!
We always wanted to scan Sicily for a longer workcation but since time is scarce we thought why not hop to Palermo for a few days and breath in some cheesy air as kind of an aperitivo for future travels to come.
Murianengo – raw, rare and a must try!
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.
Vermenton – the goats are back!
When in February we are all longing for a soon spring to come. And with spring finally arrives the time of farmstead goat cheese. To shorten the time for you we introduce *Vermenton*, a raw milk goat´s milk representative from the Burgundy region in east-central France which we were lucky enough to catch before.