Since the 2023 World Cheese Awards will take place in Trondheim, Norway we think it´s the right time to rerun our talk with Norwegian Cheese Maker Bo Jensen!
Vacherin Mont d’Or – the digging, stripping gold dipper
I don’t know how it is for you, but I sometimes get confused; there is a French *Vacherin Mont d’Or AOP* and a Swiss one. But what exactly is the difference and which one is the “real” one and is there even a “real” and a “non-real one”?
Most important things first – they are both real!
summer break!
Formaggiastic is going on a late summer break!
Tune in for a new blog post in September and until then don’t forget to
Cheese up your summer!
Follow our social media channels and don’t forget to say cheese!
Cheers & see you in September!
Pecorino Seggianino- a smooth flavor dive!
Pecorino Seggianino! Thanks to our cooperation with Passione Toscana, this summer we take a deep flavor dive into different Pecorini from Tuscany.
A few weeks ago we already featured Maremma born Pecorini and also today we welcome a Pecorino from this unique Tuscan region.
Cabannin .. U-Cabanin!
Ever heard of Cabannin cows or the U-Cabanin cheese?
Well – lucky us – we can still enjoy both, since not too long ago this cow breed and its cheese faced a future only in history books.
Pecorini di Maremma – Tuscans at heart
Recently we got a delivery from our cheeseful partner *Passione Toscana* and in it we found 3 Pecorini from the Maremma region of Southern Tuscany.
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.
Washed rind cheese- washed, smeared and sticky
I don´t know how you feel, but Gustav and I often get confused around the term “washed rind cheese”.
There are long ripened, hard cheeses like *Gruyère* from Switzerland that are called washed rind cheese and then there are the little soft ones like *Livarot* from France that are also called washed rind cheese.
But are they really called by the same name or is it just the result of a category simplification? The answer is, as so often – “ Yes .. and No”
Tuma Persa – lost and found in Sicily
* Tuma Persa * translated as *lost Toma* is said to have been an accidental invention of a Sicilian cheesemaker in the eighteenth century.
Roccaverano announced città del formaggio 2022!
*Roccaverano* will be the official city of cheese for 2022!
Each year ONAF, the cheese tasting organization of Italy, names one Italian town to be the city of cheese. This year “Roccaverano” in the Piedmont won the race!