Marzolina – Slow Food, good mood!
Marzolina – Slow Food, good mood!
*Marzolina* the diminutive form of the Italian word for March and a small by size but big by taste cheese from Italy´s Lazio region is a shining goat´s milk member of the PAT (prodotti agroalimentari tradizionali) and Presidio Slow Food family.
Lisbon- a Fun Fall Cheese Escape
Living in Austria, Germany or even Italy means that getting your hands on cheese from Portugal is not that easy. The happier I was when a friend from high school called for a reunion meet up in Lisbon.
Toma here, Toma there – Toma, Toma everywhere
When traveling through northern Italy and its mountainous regions of the Piedmont and Aosta Valley one type of cheese that will often cross your path is a “Toma”.
It´s a mountainous pal – pressed, and often made from skimmed or partially skimmed milk – who finds his relatives in the French and Swiss “Tomme” who are lurking on the other side of the mountain peaks.
RERUN Cheese 2019 – Italy’s holy grail for cheese lovers!
Not everyone of us can go to *Cheese* this year. So for those who have to stay at home, here some memories of cheese 2019. Some things I am sure have changed, others are still the same.
The festival this year will be even bigger with even more interesting events, talks, tastings and makers and mongers to meet.
Enjoy the read and let´s meet up @cheese 2023 for new experiences and finds!
Le Banon – a french mastermust
“Le Banon” – It´s been a while that we stumbled over this fine representative of raw goat´s milk cheese at the little cheese shop “La boite à fromages” in Digne, France, but the memory of flavour and texture “Le Banon” has to offer certainly withstands the ticking of time.
Guerriero Piceno – a Marche taste warrior
Sometimes just the memory of smelling, squeezing and eating a cheese fills our heart with sheer joy.
On the table: a memory snapshot of “Guerriero Piceno”, a co-production of @fontegranne and @strekoza_cheese.
Cityscape Palermo round 2 – Nerello di Sicilia
So here is some news: When in Sicily you cannot avoid Pecorino, and naturally all the vendors and cheese shops sell different kinds of it –young and old, natural or refined with all manners of spices.
Cityscape Palermo 1° – bring an empty suitcase!
We always wanted to scan Sicily for a longer workcation but since time is scarce we thought why not hop to Palermo for a few days and breath in some cheesy air as kind of an aperitivo for future travels to come.
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 find from the upper Susa Valley in the North-West of Italy´s Piedmont region.