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CATALONIA – A CHEESE GETAWAY October 2020

** due to the current situation things might change – please check back for updates **

Earlier this year I was asked by *Aborígens*, a young, fun, and successful food tour organizer in Barcelona whether I would be interested in organizing a cheese-related trip together.    I mean – yeah, of course!

Knowing that great things should be acted on immediately, in February I flew down to Barcelona and met up with Cesc and Alex, the masterminds behind Aborigens, to fix the route and date – naturally while tasting some wonderful Spanish cheeses and wine.

The outcome is a tour tailored to the origins of Catalan food culture, taking us to traditional taverns, into the heart of a winery, and (most importantly) will let us taste many cheeses and meet with cheesemakers and gourmet professionals.

For more infos and to book the trip simply click here–
A CHEESE GETAWAY TO CATALONIA

Barcelonabarcelona

If  you have any questions just drop me a line under info@formaggiastic.com and I hope to see you in October!

Barcelona

For more infos and to book the trip simply click here! –
A CHEESE GETAWAY TO CATALONIA

Obazda – the bavarian mash-mess

Usually in spring when days get warmer Bavarians swarm  to the beergardens to enjoy the bavarian signature cheese Obazda and being from Munich of course one of those people is me. But since life right now is a little different Gustav and I want to give you a home recipe and repost a memory from 2018 where we went to Munich, capital of Bavaria and herewith of the region the Obazda was granted PGI certification in 2015.

go pro on your cheese knives!

Gustav and I often get asked which knives are best to use for cutting different types of cheeses. Gustav’s answer is, obviously, that you don´t need knives at all and just use your fangs—but mine naturally is not quite as simple.

So what is the basic must-have equipment to properly cut our friends without harm to us or them?