Progetto Forme 2023– a shape for every occasion
Progetto Forme 2023– a shape for every occasion
Last weekend it was finally time for *Progetto Forme* the annual Cheese Festival in Bergamo, Italy.
For 3 days the upper town of Bergamo dresses in the name of cheese with many things to do, see, taste, experience, and listen to.
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.
Lets go hot in Normandy ..OR Wine after beer – all in the clear!
Gustav says nothing pairs better than 35degress and a cheese of barnyard floor quality and strongly advises to get your hands on ‘Le Petit Vinageois’, a French raw-milk delicacy from Normandy.
Cheeeses! What the actual Goat?
Spring is still 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.
Stinking Bishop – dogs that bark don´t bite
* Stinking Bishop * – is not, as the name might imply, a rebellious monks invention of the middle ages who created a cheese whose name was to hint on his bishops doubtful fragrance. In fact it is a creation of the 20th century and was brought to life by English artisan cheesemakers Charles Martell &Son Ltd. in 1994.
Schottenkäse – go dutch austrian style!
If you live in Vienna it´s almost mandatory to visit one of the many Christmas markets dotted over the city map. And as Gustav want´s to point out —
“where there is a market there is cheese, hence delicious to discover !”
