On our last visit to the Piedmont, at Turin´s central market Gustav and I finally got our hands on * Murianengo *, a rare…

When in February we are all longing for a soon spring to come. And with spring finally arrives the time of farmstead goat cheese.…

Chevrin delle Valli di Lanzo – Piedmont, Italy *Chevrin delle Valli di Lanzo* – raw goat’s milk from the Lanzo Valleys north west of…

*  Stinking Bishop * – is not, as the name might imply, a rebellious monks invention of the middle ages who  created a cheese…

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…

Since the 2023 World Cheese Awards will take place in Trondheim, Norway we think it´s the right time to rerun our talk with Norwegian…

I don’t know how it is for you, but I sometimes get confused; there is a French *Vacherin Mont d’Or AOP* and a Swiss…

Formaggiastic is going on a late summer break! Tune in for a new blog post in September and until then don’t forget to Cheese…

Pecorino Seggianino! Thanks to our cooperation with Passione Toscana, this summer we take a deep flavor dive into different Pecorini from Tuscany. A few…

Ever heard of Cabannin cows or the U-Cabanin cheese? Well – lucky us – we can still enjoy both, since not too long ago…

Recently we got a delivery from our cheeseful partner *Passione Toscana* and in it we found 3 Pecorini from the Maremma region of Southern…

As you know Gustav and I are ambitious cheese-travelers and if it was on us we would do nothing else but hunt cheeses world-wide.…

I don´t know how you feel, but Gustav and I often get confused around the term “washed rind cheese”. There are long ripened, hard…

* Tuma Persa * translated as *lost Toma* is said to have been an accidental invention of a Sicilian cheesemaker in the eighteenth century.