Formaggiastic is going on a late summer break!
Tune in for a new blog post on September 10th and until then don’t forget to
Cheese up your summer!
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Cheers & see you in September!
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.
He also says *Pont-l’Évêque* more than fits into his predator pattern. So let’s investigate.!
This Pecorino happily ripens in a cosy coat of straw and hay, keeping it warm while arming it against invaders and providing it with a unique taste.
Maybe you are too old to get drunk, or over it, or never wanted to be – but if you chose “il formaggio imbriago” as your evening companion, your cheese is certainly not.
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.
Don´t you also sometimes think “ ugh – would be great to taste this cheese when just a little younger or maybe even stone-age old?” Asiago can make this happen and Gustav and I were lucky enough to gather a few generations together.