Gustav and I are truly lucky people – we have messengers of whom some are family, some are friends, and often they are family or friends of friends who go through the effort of shopping and smuggling cheesy delights across borders and oceans for us to taste and share.
It´s Christmas time!
Gustav and I over the course of this year tried out and enjoyed so many old and new friends that we didn’t always manage to share our prey.
So as a Christmas countdown we challenged ourselves to present a new cheese every day!
We will also have X-mas present ideas and of course some taste descriptions for easier dinner party show-offs. Stay tuned! 🥂🧀🍾
Gustav says he made this year’s Christmas cheese countdown rock, and that for the big day he therefore demands to be the shining star!
Since he already headed off to wolves’ beach, today’s rating is entirely on me 😄🏄🏿♂🐾
I rate Gustav 1000/10 and wish him a happy Christmas surf, and all of you relaxed and cheeseful holidays 🧀🎄🥂
We will be back to work hunting our prey as soon as we get the sand out of our toes…..🐾😎
* Dambal ´khacho * from Georgia secretly crossed borders and made it´s way to Vienna !
Unfortunately team formaggiastic cannot travel all the time but lucky us we have motivated messengers who cheesenturous search the world for new tasting experiences!
* Chabichou du Poitou* – just the name melts on your tongue….
– but before we get to try this little goat´s milk majesty we take a short glance into her dynasty long history.
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.
“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).