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formaggiastic goes Podcast @Küchengespräche

Recently food blogger Isolde Bornemann visited us to have a chit-chat on cheese for her podcast *Küchengespräche*.

The podcast focuses on culinary and sustainable food topics and we are very happy and proud to have been one of her guests!
We talked about all things cheese from production, selection and storage and also had a tasting of some austrian delights including some austrian raw milk cheeses by corinthian cheesemakers Nuart Vulgo Hafner.
The podcast is in german and can be listened to on spotify as well as apple podcast.
Last but not least: If you have a faible for cooking and know some german also check out Isoldes website *Küchenfreundin*

sheep podcast
*Schwarzes Schaf* by family Nuart in Corinthia, Austria. The raw sheep´s milk cheese gets coated with sea salt and ash and reminds of Roman cacio e pepe with wonderfully floral and acidic sheep notes. The texture is so versatile that our system gets totally confused with where to put one´s attention first – the liquid, the tender, the soft, the fluffy…? – and finally gives in in favor of pure happy enjoyment. Gustav rates *Schwarzes Schaf* 13/10 and says he wishes every sheep would do that dancing striptease for him. …” 😆🐐🧀😇🐺

Raviggiolo – slurping is a must!

 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.

RERUN Cheese 2019 – Italy’s holy grail for cheese lovers!

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.

Cevrin di Coazze – slow food, great mood!

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*.

Givone

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.

Coazze

*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.

cevrin

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 di Coazze

*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.

Piedmont

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.

Well Gustav, welcome to my world …

chicken

Robiola di Roccaverano DOP -don´t mess with Rocky Balboa

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.