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Tastings

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Bola de Ocosingo – Cheese Ball from out of Mexican Space

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.

Today this traveller from afar is *Bola de Ocosingo*- but before going into its specialties let´s take a short glimpse into the history of Mexican cheese making.

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.

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