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.
Formaggiastic is going on a late summer break!
Tune in for a new blog post in September and until then don’t forget to
Cheese up your summer!
Follow our social media channels and don’t forget to say cheese!
Cheers & see you in September!
Cabannin .. U-Cabanin!
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.
Caseificio Zidarič , Jamar and friends
Besides cheese, travelling is what makes us most happy – and the best travels are those that include at least one visit to a cheesemaker. On our recent trip to Trieste, we found a wonderful cheesemaker just a 20 minute drive outside of town in the Karst region, right at the Slovenian border.
RERUN -Cheese Berlin-grand dame of Germany´s cheese festivals!
RERUN CHEESE BERLIN 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!
Raviggiolo – slurping is a must!
Just like any other food, cheese can be seasonal. For example, there are the flavorful “summer cheeses” [either fresh or aged from the prior season] that are made of the milk from when the animals are on higher pastures and eat rich mountain grasses full of flowers and herbs.
Other cheeses are periodically not even available—for instance, some goat’s milk cheeses that are not produced at all during the two months prior to the end of gestation.
And then there are cheeses that are not produced at certain times of the year simply by following a traditional path or method.
A representative of the last category is Italian *Raviggiolo* – our guest today.
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.
Enjoy the read and let´s plan a visit for 2023!
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.
Cevrin di Coazze – slow food, great mood!
It´’s not a secret that Gustav and I are huge fans of Italian cheeses and traveling to Italy is a regular must. This time we were in the Piedmont and found our way to Giaveno about an hour West of Turin where we stopped by *Azienda Agricola Fratelli Lussiana*.
The little towns of Giaveno and Coazze in the Sangone valley are home to Slow food family member Cevrin di Coazze which is only produced by a handful of cheese makers.
*Cevrin* in the local dialect means a mix of cow’s and goat’s milk cheese and * Cevrin di Coazze * is indeed exactely that. A mix of goat´’s and cow’s milk with a goat´’s milk proportion of at least 40%.
The goats of Lussiana family are Chamois Coloured Goats from the Piedmont valleys (Camosciata delle valli piemontesi), which don’t produce as much milk as eg. the white Saanen breed but are robust and well adapted to the mountainous territory they live in. The cows are of the autochtone and sturdy Barà cattle breed which is similar to the better known Pustertaler, derives from the valleys around Cuneo and Turin and is unfortunately in danger of going extinct.
With production time limited from March to November when the animals are out in pasture ,dry salted, *Cevrin di Coazze*can be made from raw, thermized as well as pasteurized milk and has a minimum age of 90 days. The evening milk of the cows is completed with the morning batch of the goats and in our case coagulated with the help of calves rennet.
*Cevrin* has an unpressed and semisoft paste that melts hesitantly midst its regular eyes and releases notes of spicy mushroom and lactic, nutty pastures, all of which make you feel history, valleys and animals alike.
We paired our * Cevrin di Coazze * with a Barbera d’Asti that manages to cut through the spicyness and brings out the milder more buttery sides of todays guest of honor.
Gustav rates our travel encounter a happy 12/10 and says next time he will also keep an eye on people and landscape and not just the cheese.
Well Gustav, welcome to my world …
notes from the cheesy roads – the Holy Prosecco Land
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”.