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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*.

Givone

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.

Coazze

*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.

cevrin

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 di Coazze

*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.

Piedmont

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 …

chicken

Robiola di Roccaverano DOP -don´t mess with Rocky Balboa

With cheese it is sometimes like with good, old friends. You haven’t seen them in forever and all of a sudden your paths cross and it seems like no time has passed. You still can laugh and talk all night and realize how much you’ve missed each other.
Kind of a similar thing happened to us with today’s guest. Long time- no see, and boom!;
Ran into him and immediately fell in love again. *Robiola di Roccaverano DOP* from the Piedmont.

Let´s Talk Fromage…

Goat cheese season already started and as promised May will be the month we will introduce some white delights every cheese lover dreams of.

As you all know there are as many variants of goat cheese as there is sand on a beach and therefor our selection was driven by personal cravings, curiosity and a hint of conservatism.

Today we introduce a super fresh and sparkly french gal as well as two somewhat more earnest compatriats. – Curtain up!

what the actual Goat?

Spring is on the jump and with it are goats and their cheeses!

We @formaggiastic are big fans of fresh as well as aged goat cheeses and over the course of the upcoming weeks will take you on a deep dive into the world of these white beauties.
But before we start with mouth-watering examples, here some basic facts about goats, their milk, and their cheeses.

formaggiastic chabichou cut
Chabichou du Poitou

go pro on your cheese knives!

Gustav and I often get asked which knives are best to use for cutting different types of cheeses. Gustav’s answer is, obviously, that you don´t need knives at all and just use your fangs—but mine naturally is not quite as simple.

So what is the basic must-have equipment to properly cut our friends without harm to us or them?