Summer arrived and it seems like a lot of us this year will either not go on vacation at all or will choose a destination nearby. But hey – this is not the end of the world and many great things can be discovered just around the corner.
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.
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.
For those of you who follow my Instagram account it is no news, but #formaggiastic went Cheese Berlin – the annual Cheese Festival taking place at Markthalle Neun in Berlin Kreuzberg. Spass!
Cheese 2019 – I am sure that as a fellow cheese lover going to the bi-annual festival “Cheese” in Bra, Italy is for you, as it was for me, a long-held dream. With 300.000 visitors in 2017 and over 400 exhibitors this year it is one of the biggest and also most important cheese festivals in the world.
I finally got to go this year, and for those of you who couldn´t make it I put together some impressions from my visit.
Do you know the feeling when a travel or excursion is proposed to you and the first thought that strikes your head is – “will there be cheese?”
Since my travel in question involved assisting my partner´s move from Berkeley to Vienna, the answer was on the table right away.
I finally got to visit the famous Berkeley Cheese Board!
“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.
Ever heard of Cabannin cows or the U-Cabanin cheese?
Well – lucky us – we can still enjoy both, since not too long ago this cow breed and its cheese faced a future only in history books.