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.
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 * translated as *lost Toma* is said to have been an accidental invention of a Sicilian cheesemaker in the eighteenth century.
*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!
Recently food blogger Isolde Bornemann visited us to have a chit-chat on cheese for her podcast *Küchengespräche*.
Last but not least: If you have a faible for cooking and know some german also check out Isoldes website *Küchenfreundin*
Besides cheese, travelling is what makes us most happy – and the best travels are those that include at least one visit to a cheesemaker. On our recent trip to Trieste, we found a wonderful cheesemaker just a 20 minute drive outside of town in the Karst region, right at the Slovenian border.
RERUN CHEESE BERLIN For those of you who follow my Instagram account it is no news, but #formaggiastic went Cheese Berlin – the annual Cheese Festival taking place at Markthalle Neun in Berlin Kreuzberg. Spass!
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.
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.