Caciocavallo Podolico – rare, raw and wild
Ever heard of *Caciocavallo*, the teardrop-shaped cheese whose name literally translates as ‘horse cheese’?
Formaggio in Villa 2024 – let it cheese!
Last Monday ended the 12th edition of *Formaggio in Villa*, which takes place in the entirely (!) walled city center of charming Cittadella, a medieval town just a stone throw away from Padua in Italy´s Veneto region.
4 thrilling days of everything Italian Cheese, *Formaggio in Villa* also offers Salumi, Olive Oil, beer, wine and other Italian delicacies.
Sunday cake time or what´s for desert?
Also want some cheese for your Sunday afternoon coffeeklatsch but are surrounded by grannies who clamor for sweets and desert? Then goats milk *Chèvre Coeur Gourmand Marrons* by fromagerie Chêne Vert should be your pick of the day.
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.
Idiazabal – an all spanish PDO delight
Living in Vienna it´s not the eastiest task to get your hands on Spanish cheese not named Manchego, the happier I was when a friend texted me that he brought back some Spanish delights from a recent trip to the farmers market in Tolosa in the basque province of Gipuskoa in the north of Spain.
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.
Delice de Bourgogne – a delightful french beauty
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.
Corsu Vecchiu -an ocean breeze from Corsica
Since cold November days started recently and travels and your Christmas break still seem far away, we at formaggiastic today 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 *
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.
