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…
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.…
Chevrin delle Valli di Lanzo – Historic, raw and fresh!
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 – dogs that bark don´t bite
* Stinking Bishop * – is not, as the name might imply, a rebellious monks invention of the middle ages who created a cheese…
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…
Bo Jensen – Rooky to Celebrity, or Everything is Possible
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…
Vacherin Mont d’Or – the digging, stripping gold dipper
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…
summer break!
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- a smooth flavor dive!
Pecorino Seggianino! Thanks to our cooperation with Passione Toscana, this summer we take a deep flavor dive into different Pecorini from Tuscany. A few…
Cabannin .. U-Cabanin!
Ever heard of Cabannin cows or the U-Cabanin cheese? Well – lucky us – we can still enjoy both, since not too long ago…
Pecorini di Maremma – Tuscans at heart
Recently we got a delivery from our cheeseful partner *Passione Toscana* and in it we found 3 Pecorini from the Maremma region of Southern…
Bola de Ocosingo – Cheese Ball from out of Mexican Space
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.…
Washed rind cheese- washed, smeared and sticky
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 – lost and found in Sicily
* Tuma Persa * translated as *lost Toma* is said to have been an accidental invention of a Sicilian cheesemaker in the eighteenth century.