Gustav, who claims he could easily win any beauty contest with any cheese that strolls along, was hiding in the background when the photosession for this creamy beauty took place.
Corsu Vecchiu -an ocean breeze from Corsica
Since cold November days started recently and travels and your Christmas break still seem far away, we at formaggiastic today decided to feature some cheeses you should be able to find in most major cities and still have a product full of flavor, quality and fun. – Today’s table companion: * Corsu Vecchiu *
Progetto Forme 2023– a shape for every occasion
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.
Toma here, Toma there – Toma, Toma everywhere
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.
Vallée d’Aspe – a raw smoothy from France
*Vallée d’Aspe* – Fall is an excellent time to have some young and semi-aged cheeses. The animals, no matter if cow, sheep or goat that are in charge of our fall prey graze on mountain pastures or have rich lowland meadows of late spring and summer.
Our pick of the day therefore – a 4 month old raw goat´s milk pal from France.
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.
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.
The festival this year will be even bigger with even more interesting events, talks, tastings and makers and mongers to meet.
Enjoy the read and let´s meet up @cheese 2023 for new experiences and finds!
Le Banon – a french mastermust
“Le Banon” – It´s been a while that we stumbled over this fine representative of raw goat´s milk cheese at the little cheese shop “La boite à fromages” in Digne, France, but the memory of flavour and texture “Le Banon” has to offer certainly withstands the ticking of time.
Lets go hot in Normandy ..OR Wine after beer – all in the clear!
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.
Guerriero Piceno – a Marche taste warrior
Sometimes just the memory of smelling, squeezing and eating a cheese fills our heart with sheer joy.
On the table: a memory snapshot of “Guerriero Piceno”, a co-production of @fontegranne and @strekoza_cheese.
