Gemona – Formaggio…e dintorni, Gemona del Friuli, Italy
DATE AND IMPLEMENTATION TO BE CONFIRMED
After the 20th anniversary in 2019 and a cancellation last year Gemona’s cheese festival goes into its 21st round! Go there for a day trip from Udine or spend the night in this little Friulian village.
For 3 days the town ´’s focus lies on cheese and its friends – Wine, beer, bread- you name it, they have it!
Not everyone of us can go to *Cheese* this year. So for those who have to stay at home, here some memories of cheese 2019. Some things I am sure have changed, others are still the same. Enjoy the read and let´s plan a visit for 2023!
Cheese 2019 – I am sure that as a fellow cheese lover going to the bi-annual festival “Cheese” in Bra, Italy is for you, as it was for me, a long-held dream. With 300.000 visitors in 2017 and over 400 exhibitors this year it is one of the biggest and also most important cheese festivals in the world. I finally got to go this year, and for those of you who couldn’t make it I put together some impressions from my visit.
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.
*Cevrin* in the local dialect means a mix of cow’s and goat’s milk cheese and * Cevrin di Coazze * is indeed exactely that. A mix of goat´’s and cow’s milk with a goat´’s milk proportion of at least 40%.
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.
With production time limited from March to November when the animals are out in pasture ,dry salted, *Cevrin di Coazze*can be made from raw, thermized as well as pasteurized milk and has a minimum age of 90 days. The evening milk of the cows is completed with the morning batch of the goats and in our case coagulated with the help of calves rennet.
*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.
Sagra della Prochetta di Costano – You can see – Gutav and I not only love cheese!
Itmight not be the oldest festival of Umbria but the organizers say they are very close to win that prize. Around since the 1960ies the Sagra della Porchetta stands for quality, hospiitality and for a hell of a good time. If you are not in the area, which you might be because Perugia and Assisi are just a stonethrow away – you should jump into your car, hop on a train or saddle your horse.
Sagra della Toma di Lanzo e dei formaggi d´Alpeggio – a true italian feast!
At 4.30pm , friday the 13th of July the town of Ussegglio – a 1.5 hour drive north-east of Turin – will open its gates for the 22nd time to the Sagra della Toma.
Until Sunday evening you can taste your way through over 100 food-stands that will offer all kinds of piedmont cheeses and also products from other parts of Italy.
The highlight is the presentation and tasting of the queens of the valleys – The Toma di Lanzo, the Toma del Lait Brusc and all kinds of other alpine goat cheeses.
Who has been in the area knows that there are plenty of awesome things to fill up your belly such as Jams and honeys and delicious salumi, eg. Salami di Turgia, Salsiccia alla Toma, Lardo etc. and I promis you will find all of them there!
You can attend the “hour as a cheese maker” and produce your own tomino which you can of course take home to show off to your friends or do a guided tasting with a jury of sensory experts.
And of course – there will be craft beer, piedmont wines and.. music!
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.
With cheese it is sometimes like with good, old friends. You haven’t seen them in forever and all of a sudden your paths cross and it seems like no time has passed. You still can laugh and talk all night and realize how much you’ve missed each other. Kind of a similar thing happened to us with today’s guest. Long time- no see, and boom!; Ran into him and immediately fell in love again. *Robiola di Roccaverano DOP* from the Piedmont.
Don’t worry I did not forget that May and June are goat cheese months and I have at least two more posts in mind. But first, as an Amuse-Gueule for a different type of cheese family a short stage dive of someone entirely different – Provolone del Monaco DOP
Last fall for a long weekend we drove to the Veneto, namely into the area of Conegliano. Our main focus, I have to admit was to stack up on as many bottles of Prosecco as Signor Rossi can carry but Gustav wouldn´t be *team formaggiastic* if he wouldn´t have pointed out some cheese hot spots for us.
So here, an excursion for mind and heart and a short idea post for your future travels; two cheese places we went to and happily recommend for your next trip to “Prosecco Land”.