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.
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.
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.
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 * – 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.
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 !”