Tag

Travel

Browsing

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

Let´s Talk Fromage…

Goat cheese season already started and as promised May will be the month we will introduce some white delights every cheese lover dreams of.

As you all know there are as many variants of goat cheese as there is sand on a beach and therefor our selection was driven by personal cravings, curiosity and a hint of conservatism.

Today we introduce a super fresh and sparkly french gal as well as two somewhat more earnest compatriats. – Curtain up!

CATALONIA – A CHEESE GETAWAY moved to 2021

**Due to the current situation we unfortunately will have to cancel our October Trip to Barcelona and move it to spring next year. The dates will be announced in time on our website as well as our social channels.
For everyone who is in the area before then make sure to check out the Aborigens website for current events and happenings. They will make sure you have an unforgettable time with delicious foods and drinks!
To get an idea of next years travel read below how it was set up for this October**