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.
Dambal ´khacho – catch him if you can!
* 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!
Squacquerone di Romagna – time to ooze!
I can tell you – there is always one more cheese one has not yet heard of or tasted!
Last weekend while I was admiring the astonishing 5th century frescoes of Ravenna, Italy, Gustav used the waiting time to sneak an oozy gem into our suitcase – Squacquerone di Romagna DOP.
Chabichou du Poitou – nothing else to be said…
* 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.
Herve – your warrior against July´s city smells
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.
Willi Schmid – swiss mastermind of cheese
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 – 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.
Divle Obruk Peyniri- all but average
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.
Danish Blue – Roqueforts northern ancestor
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).
Formagella Bergamasca
When thinking of Lombardy one thinks of Milan or, in terms of cheese, probably of famous PDOs like Gorgonzola and Taleggio. But it wouldn´t be Italy if the obvious wouldn´t be escorted by an uncountable variety of more hidden wonders and gems.