When thinking of Lombardy one thinks of Milan or, in terms of cheese, probably of famous PDOs like Gorgonzola and Taleggio. But it wouldn´t be Italy if the obvious wouldn´t be escorted by an uncountable variety of more hidden wonders and gems.
Most important things first – they are both real!
Pecorino Seggianino! Thanks to our cooperation with Passione Toscana, this summer we take a deep flavor dive into different Pecorini from Tuscany.
As you know Gustav and I are ambitious cheese-travelers and if it was on us we would do nothing else but hunt cheeses world-wide. Well, we can´t, but lucky us Gustav charmed some cheese-courriers to do the hunt and bring back some exceptional finds to taste and welcome into our *formaggiastic* community.
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.
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.
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* 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 …
Just in time for the beginning of summer, today we will finish our little spring excursion into the world of goat cheeses. And since our vacation paths will lead us down South we send a farewell salute to spring with Italian Grandezza *Capriziola Dolce* by Carozzi Formaggi Srl. from Lombardy.