Tune in for a new blog post at the end of September and don’t forget to
Cheese up your summer!
But don´t worry – we can still cheese together – Just follow our social media channels
Cheers & see you in September!
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.
Also want some cheese for your Sunday afternoon coffeeklatsch but are surrounded by grannies who clamor for sweets and desert? Then goats milk *Chèvre Coeur Gourmand Marrons* by fromagerie Chêne Vert should be your pick of the day.
Living in Vienna it´s not the eastiest task to get your hands on Spanish cheese not named Manchego, the happier I was when a friend texted me that he brought back some Spanish delights from a recent trip to the farmers market in Tolosa in the basque province of Gipuskoa in the north of Spain.
Gustav, who claims he could easily win any beauty contest with any cheese that strolls along, was hiding in the background when the photosession for this creamy beauty took place.
With cheese it is sometimes like with good, old friends. You haven’t seen them in forever and all of a sudden your paths cross and it seems like no time has passed. You still can laugh and talk all night and realize how much you’ve missed each other.
Kind of a similar thing happened to us with today’s guest. Long time- no see, and boom!;
Ran into him and immediately fell in love again. *Robiola di Roccaverano DOP* from the Piedmont.
