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.
**Due to the current situation we unfortunately will have to cancel our October Trip to Barcelona and move it to spring next year. The dates will be announced in time on our website as well as our social channels.
For everyone who is in the area before then make sure to check out the Aborigens website for current events and happenings. They will make sure you have an unforgettable time with delicious foods and drinks!
To get an idea of next years travel read below how it was set up for this October**
Gustav says he unconditionally loves almost every cheese, but the cheeses he loves most are the aromatic-,deep-dive flavor ones.
He also says *Pont-l’Évêque* more than fits into his predator pattern. So let’s investigate.!
Gustav and I are real blue cheese lovers, so whenever we are on a cheese hunt we make sure to also get at least one blue wonder. That´s just our thing I guess and we can´t really help it – and honestly why should we, right?
Want to take a deep Italian flavor dive?
How about pairing your red with some “Pecorino Paglia e Fieno” ?
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.
Just a few days ago Gustav and presented a cheese from Georgia that came to us via secret paths. But unfortunately not all of our cheese messengers are equally successful and sometimes cheeses get confiscated – or, as we think, rapidly eaten up – by overly correct border controls.
Gustav and I are truly lucky people – we have messengers of whom some are family, some are friends, and often they are family or friends of friends who go through the effort of shopping and smuggling cheesy delights across borders and oceans for us to taste and share.