Since the pandemic limits our options to find all the cheeses we dream off, we at formaggiastic decided to feature some cheeses you should be able to find in most major cities and still have a product full of flavor, quality and fun. – Today’s table companion: * Corsu Vecchiu *
For some people Valentines day is just another day of the year. Others celebrate with flowers, cake and special surprises. We at *formaggiastic.com* follow the decadent love road of cheese and truffle!
* Stinking Bishop * – is not, as the name might imply, a rebellious monks invention of the middle ages who created a cheese whose name was to hint on his bishops doubtful fragrance. In fact it is a creation of the 20th century and was brought to life by English artisan cheesemakers Charles Martell &Son Ltd. in 1994.
Also want some cheese for your Sunday afternoon coffeeklatsch but are surrounded by grannies who clamor for sweets? Then goats milk *Chèvre Coeur Gourmand Marrons* by fromagerie Chêne Vert should be your pick of the day.
Last fall for a long weekend we drove to the Veneto, namely into the area of Conegliano. Our main focus, I have to admit was to stack up on as many bottles of Prosecco as Signor Rossi can carry but Gustav wouldn´t be *team formaggiastic* if he wouldn´t have pointed out some cheese hot spots for us.
So here, an excursion for mind and heart and a short idea post for your future travels; two cheese places we went to and happily recommend for your next trip to “Prosecco Land”.
Gustav says „Happy Surf-Turf Christmas“ to all of us and no rating‘s on him today.
I say – Gustav rates 1000/10 and we both wish you a relaxed, safe and extra cheeseful Christmas! 🎄🧀🧀🐾🐺🍾
I don’t know how the past days went for you – but Gustav and I deep dived in WAY too much Thanksgiving deliciousnesses. Duck, Stuffing, Caramel Pecan/Pumpkin Pie – and this just to name a few!
So for our Sunday afternoon snack – we decided for *Ons Genot* and rich flavors without the heavy, fatty components.
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 one. But what exactly is the difference and which one is the “real” one and is there even a “real” and a “non-real one”?
Most important things first – they are both real!
*Vallée d’Aspe* – Fall is an excellent time to have some young and semi-aged cheeses. The animals, no matter if cow, sheep or goat that are in charge of our fall prey graze on mountain pastures or have rich lowland meadows of late spring and summer.
Our pick of the day therefore – a 4 month old raw goat´s milk pal from France.
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 today.